Chipotle Mango Cranberry Sauce
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Chipotle peppers & fresh mango add smoky, sweet & tropical flavors to a traditional cranberry sauce, delicious as a ham glaze or perfect served with turkey!
Thank you to the National Mango Board for sponsoring this post!
It’s Thanksgiving Week on the blog, one of my favorite weeks every year where I share new twists on holiday classics, like Everything Bagel Stuffing and Maple Apple Brussels Sprouts & Apples!
Today, I’m putting a seriously delicious spin on cranberry sauce with the addition of smoky chipotle peppers and sweet, fresh mangos!
This cranberry sauce is easy to make and is the perfect glaze on a slow cooked ham, or served as a side with roasted turkey.
To find the perfect fresh mango for the recipe, squeeze the mango gently. A ripe mango will be slightly soft to the touch, like a peach or avocado.
A firm mango will ripen at room temperature over a few days. Once the mango is ripe, you can store it in the refrigerator for a few days to slow down the ripening process.
When it comes to cutting up the mango, don’t worry; it’s super easy and the National Mango Board has created this video to show you just how easy it is!
Mangos are available year-round, so you can incorporate them into this cranberry sauce recipe and other recipes throughout the year, whether it’s summer, spring, winter or fall!
I also love eating sliced mango as a snack year-round because of the nutritional benefits it provides!
A cup of sliced mangos is 100 calories and provides 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber. Mangos for the win!
Ingredients
- 12 oz fresh cranberries
- 2 chipotle peppers in adobo sauce
- ¼ cup honey
- ½ cup brown sugar
- ½ cup water
- ¼ cup orange juice
- 1 tsp orange zest
- 2 fresh ripe mangos (peeled, pitted & diced)
Add the cranberries, chipotle peppers, honey, brown sugar, water, orange juice and orange zest to a small saucepan over medium high heat. Bring to a boil, then reduce the heat to low and simmer until cranberries begin to burst, 15-20 minutes.
Mash the cranberries slightly, then add the diced mango and stir to combine. Continue simmering on low for an additional 10-15 minutes. Remove from the heat and chill until ready to serve.
I used some of the sauce to glaze a ham in the slow cooker. I brushed the mango cranberry sauce generously over the ham, then set it on low and slow cooked for 4-5 hours for an 8-10 lb ham.
While I was in the kitchen preparing the rest of my Thanksgiving feast, I basted the ham in the mango cranberry sauce about every 30 minutes. This isn’t a must, but if you’re around the kitchen while the ham is slow cooking, brush some more of the delicious cranberry sauce on the ham whenever you have a minute!
Even after glazing the ham, there was plenty left to serve on the side with the ham and the roasted turkey I prepared.
The flavor of the sauce is so amazing! I couldn’t wait to pile it on the ham and turkey!
Whether you’re throwing an epic Friendsgiving feast or a traditional Thanksgiving dinner, your friends and family will love this fun twist on cranberry sauce!
Chipotle Mango Cranberry Sauce
Ingredients
- 12 oz fresh cranberries
- 2 chipotle peppers in adobo sauce
- ¼ cup honey
- ½ cup brown sugar
- ½ cup water
- ¼ cup orange juice
- 1 tsp orange zest
- 2 fresh ripe mangos, peeled, pitted & diced
Instructions
- Add the cranberries, chipotle peppers, honey, brown sugar, water, orange juice and orange zest to a small saucepan over medium high heat.
- Bring to a boil, then reduce the heat to low and simmer until cranberries begin to burst, 15-20 minutes.
- Mash the cranberries slightly, then add the diced mango and stir to combine.
- Continue simmering on low for an additional 10-15 minutes.
- Remove from the heat and chill until ready to serve.
Nutrition Facts
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