Chocolate-Cranberry Mole
Perfect for spreading on turkey sandwiches, this spread combines fresh cranberries, dried fruit, chili powder, and cocoa.
Servings Prep Time
48tablespoons 15minutes
Passive Time
Servings Prep Time
48tablespoons 15minutes
Passive Time
  • 4cups fresh cranberries(1 pound)
  • 1cup dried cranberries
  • 1/2cup dried unsweetened cherries
  • 5tablespoons pasilla chili powder(2 ounces)
  • 2 1/4teaspoons cocoa powder
  • 1/2cup freshly squeezed orange juice
  • 3/4teaspoon salt
  1. Combine the fresh cranberries, dried cranberries, cherries, chili powder, and cocoa powder in a food processor. Add the orange juice and process the mixture to a paste consistency. Sprinkle in the salt.
  2. Pack the paste into a jar that is just the right size for your ferment, pressing out any air pockets as you go. (Note the yield on this recipe is about 1.5 pints). Leave about 1 inch of headspace.
  3. Press a piece of plastic (or other cartouche) against the surface of the ferment, being careful not to trap any air beneath it. Screw the lid down tightly.
  4. Set the jar in a corner of the kitchen to ferment, and watch for air pockets forming in the paste. If you see any, open the lid and press the paste back down. If the lid starts to bulge, simply open it for a moment to burp the ferment.
  5. Allow to ferment for 7 to 14 days. You will know it is ready when the cranberries have a delightful lemony flavor and all the flavors have mingled together.
  6. When it is ready, place a clean small round of plastic or parchment paper directly on top of the paste. Tighten the lid, then store in the fridge, where this ferment will keep for up to 12 months.
Recipe Notes

If you don’t have dried unsweetened cherries, you can substitute an equal amount of additional dried cranberries.

Reprinted with permission from Fiery Ferments.