This homemade Mexican cranberry sauce recipe is so easy to make. Instead of refined white sugar it’s made with piloncillo and spiced with aromatic spices — plus there’s a slight spicy touch to it too!
Simmer the merlot, canela stick and piloncillo cone in a medium saucepan. Stir occasionally and continue until the piloncillo has completely dissolved. Have the heat set to low and you can cover the saucepan if desired.
Pourin the cranberries, nutmeg, cloves, allspice, salt and chipotle pepper.
Cook until the cranberries burst and it’s to your desired consistency. Remember that the cranberry sauce will thicken up as it cools down. So if you’d like it thinner add more wine or water or orange juice at this time.
Pour into serving dish and enjoy. Or place in container to cool down and refrigerate until ready to use. Serve and enjoy!