Guajillo Cranberry Sauce

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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4 cups fresh cranberries
1 cup orange juice
1 tsp orange zest
1 cup grated piloncillo
1 guajillo chile
1 tsp cinnamon
½ cup pumpkin seeds


Rehydrate guajillo chile in warm water for 20 minutes.

In a saucepan bring to a boil orange juice and piloncillo, stirring to dissolve piloncillo.

Add cranberries, return to a boil. Reduce heat and simmer for about 8 minutes or until cranberries burst.

Remove stem and seeds from the guajillo chile and finely dice. Add orange zest, cinnamon, guajillo chile. Stir to combine, remove from heat and allow to cool. Garnish with pumpkin seeds.

The cranberry sauce will thicken as it cools. Make about 2 ½ cups.

Brown sugar or white sugar can be substituted if piloncillo canno be found.