Spice up the season with this Hot Pepper Cranberry Sauce! The paprika and chili flakes create a nice contrast with the tart cranberries.
1 cup fresh cranberries
1/4 cup water
1/4 cup sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili flakes
In a medium saucepan, combine the cranberries, water and sugar.
Heat the mixture over medium heat and stir until the sugar dissolves.
Add the cumin, paprika, and chili flakes to the saucepan.
Continue to cook the cranberry sauce for 10 to 15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Remove the saucepan from the heat and let the mixture cool.
Transfer the sauce to a blender or food processor once it has cooled.
Blend the cranberry mixture until it is smooth.
Serve the hot pepper cranberry sauce cold with your Thanksgiving dinner.