Ingredients

• 1 cup sugar
• 4 cups fresh or frozen cranberries
• 1/4 cup grated orange zest (from about 3 oranges)
• 2 dried guajillo chile peppers, stemmed and seeded
• 2 dried ancho chile peppers, stemmed and seeded
• Kosher salt

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Instructions

1. Place the sugar and 1 cup water in a medium saucepan over high heat and bring to a boil, stirring until the sugar dissolves. Add the cranberries to the saucepan and return to a boil. Turn down the heat to low and let simmer until the cranberries start bursting, about 10 minutes. Add the orange zest to the sauce.
2. Meanwhile, bring 1 cup water to a boil in a small saucepan over medium heat. Add the guajillo and ancho chiles and simmer until the chiles soften, about 5 minutes. Turn off the heat.
3. Transfer the chiles to a blender using a slotted spoon; blend until they become paste-like, adding some of the water from the pan to loosen. Add the chile paste to the cranberry sauce, season with a pinch of salt and stir. Heat and serve as a great twist to a Thanksgiving classic!
4. Photograph by Steve Giralt