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Cranberry Mole

http://www.eatingwell.com/recipes/cranberry_mole.html

From EatingWell:  October/November 2005

Making mole (a traditional Mexican sauce) doesn't have to be an all-day process - and eating it doesn't have to be a dietary nightmare, especially if you use sweet cranberries for flavor, cut down on the oil and reduce the huge quantity of nuts and seeds often used. This recipe makes more than you may need for Thanksgiving dinner, but the leftovers are delicious on Southwestern-style turkey sandwiches or quesadillas.

About 4 1/2 cups, enough for 12 servings plus leftovers | Active Time: 1 hour 10 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  1. Bring water to a boil in a medium saucepan. Stem and seed chiles, then tear the skins into large chunks. Place the chiles and dried cranberries in a large bowl; cover with boiling water. Set aside to soften.
  2. Position rack at top level of oven; preheat broiler. Lightly oil a large baking sheet with a rim. Place tomatillos and tomatoes cut-side down on the baking sheet. Broil until the skins char, about 6 minutes. Transfer the tomatillos, tomatoes and any juices to a food processor or blender.
  3. Meanwhile, toast almonds in a dry medium skillet over medium heat, stirring, until lightly browned, about 4 minutes. Transfer to the food processor or blender.
  4. Heat oil in the same pan over medium heat. Add plantain and cook until lightly browned, 4 to 5 minutes, turning the slices once. Transfer to the food processor or blender.
  5. Place garlic in the same pan over medium-low heat; cook, stirring occasionally, just until golden, about 3 minutes. Add to the food processor or blender.
  6. Drain the chiles and cranberries; transfer to the food processor or blender. Add cinnamon, allspice and cloves. Process until smooth, scraping down the sides as necessary, about 3 minutes.
  7. Pour the puree into a large saucepan. Stir in broth, chocolate, salt and pepper. Cook over medium-high heat, stirring constantly, until the mole begins to bubble, 3 to 4 minutes. Reduce heat and gently simmer, stirring constantly, until the mole is steaming and slightly thickened, about 10 minutes.

Nutrition

Per 2-tablespoon serving : 41 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 1 g Protein; 2 g Fiber; 44 mg Sodium; 177 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carb

Tips & Notes