Makes: 3 ½ cups
Prep: 10 minutes
Total: 45 minutes
2 pounds cranberries
2 cups granulated sugar
2 cups orange juice
4 tablespoons ancho chile powder
4 tablespoons burnt cinnamon, ground
1 teaspoon fresh rosemary, toasted and chopped
1 teaspoon kosher salt
1. Grill the cranberries over medium heat using a small grill grate to hold them, they should be charred and starting to burst open. It will be best to grill over wood or charcoal. If you don’t have a grill, or if it’s too cold to go outside and light one, turn on your oven broiler and place the cranberries on a sheet tray. Cook until the cranberries are charred all over, 8 minutes.
2. Transfer the cranberries, sugar, orange juice,chile powder, cinnamon, and salt to a small saucepan. Cook over medium heat until thick, about 25 to 30 minutes. Remove from heat and add the rosemary. Cool to room temperature and serve.