Guajillo Cranberry Sauce


My Thanksgiving contribution to New Latina – Guajillo Cranberry Sauce

Happy Thanksgiving!!


Guajillo Cranberry Sauce


  • 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


  1. Rehydrate guajillo chile in warm water for 20 minutes.
  2. In a saucepan bring to a boil orange juice and piloncillo, stirring to dissolve piloncillo.
  3. Add cranberries, return to a boil. Reduce heat and simmer for about 8 minutes or until cranberries burst.
  4. Remove stem and seeds from the guajillo chile and finely dice.
  5. Add orange zest, cinnamon, guajillo chile. Stir to combine, remove from heat and allow to cool.
  6. Garnish with pumpkin seeds.
  7. The cranberry sauce will thicken as it cools. Make about 2 ½ cups.
  8. Guajillo chiles can be found in the International aisle in your grocery store.
  9. Brown sugar or white sugar can be substituted if piloncillo cannot be found.