Cranberry Mole

Cranberry Mole

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.

From EatingWell: October/November 2005
Yield: about 4 1/2 cups, enough for 12 servings plus leftovers
Active Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

  1. 5 cups water
  2. 10 dried chiles, any combination of New Mexico, pasilla and/or ancho (see Ingredient notes)
  3. 1/2 cup dried cranberries
  4. 4 tomatillos, papery husks removed, rinsed and halved (see Ingredient notes)
  5. 2 plum tomatoes, halved
  6. 1/4 cup sliced almonds
  7. 1 teaspoon canola oil
  8. 1 small, very ripe, almost black plantain, (about 10 ounces), peeled and thinly sliced (see Ingredient notes)
  9. 3 cloves garlic, peeled and halved
  10. 2 teaspoons ground cinnamon
  11. 1/4 teaspoon ground allspice
  12. 1/4 teaspoon ground cloves
  13. 2 cups reduced-sodium chicken broth
  14. 1 ounce bittersweet chocolate, grated
  15. 1/2 teaspoon salt
  16. 1/4 teaspoon freshly ground pepper

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.

Tips & Notes

Nutrition

Nutrition Per 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.

Nutrition Bonus: Vitamin A (20% daily value).

1/2 Carbohydrate Serving

Exchanges: 1/2 other carb