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Pepper & dried cranberry piperade

  • Preparation:
    15 minutes
  • Cooking:
    35 minutes
  • Servings:
    4 to 6
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Marie-Fleur St-Pierre
Marie-Fleur St-Pierre Chef & co-owner of Meson restaurant and chef at tapeo

Ingredients

 

  • 1/2 cup (125 ml) olive oil
  • 1/4 cup (60 ml) dried cranberries pre-moistened with warm water
  • 1 Tbsp.(15 ml) sweet smoked paprika
  • 6 red peppers cut into strips
  • 2 sliced red onions
  • 2 chopped garlic cloves
  • 2 branches of thyme
  • 1/4 cup (60 ml) finely chopped Iberian chorizo
  • Fleur de sel to taste
  • 2 Tbsp. (30 ml) sherry vinegar

Preparation

 

  1. In a large sauce pan, heat the oil over medium heat and brown the well-drained cranberries for about 2 minutes.
  2. Add paprika, vegetables, garlic, thyme, chorizo and salt.
  3. Cook over medium-low heat, covered, about 30 minutes.
  4. Remove the cover and add vinegar.
  5. Finish cooking over medium-high heat for 5 minutes to evaporate remaining liquid.

Note : 

Can be served simply as an appetizer or as an accompaniment with soft cheese or grilled quail.