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Cranberry Mole
Source: Eating Well

Ingredient Notes: Dried New Mexico, pasilla and ancho chiles are used in Southwestern cooking to add moderate heat and a rich flavor to sauces, soups and stews. To give the mole the most flavor, use at least two different varieties. Find them in the produce section of large supermarkets or online at www.melissas.com. Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes.Plantains are a starchy, less-sweet relative of the banana. They are typically sold underripe, with yellow skin, but are best when the skin is almost completely black. Buy underripe plantains about one week in advance and ripen on the counter.

Rating:
Prep Time: 70 minutes
Cook Time: 70 minutes
Difficulty: Difficult

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Cranberry Mole
5 cup  cold water
0 1/2 cup  dried cranberries
0 1/4 cup  sliced almonds
1 tsp  canola oil
2 tsp  ground cinnamon
0 1/4 tsp  ground allspice
0 1/4 tsp  ground cloves
1 oz  bittersweet chocolate
0 1/2 tsp  salt
Directions
  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.

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