Chipotle Cranberry Sauce (This recipe is from Dionne)

2 dried chipolte chilies
12 oz package fresh cranberries
1 1/3 cups sugar
3 tbsp fresh lemon juice
1 small garlic clove (I leave this out)
1/4 tsp ground cinnamon
1/4 tsp ground cumin

Place chilies in medium saucepan filled with water, bring to boil. Reduce heat to medium and simmer until chilies are tender, adding more water if needed to keep chilies submerged, 1 to 1/2 hours, depending on dryness of chilies. Drain. You can also use canned chilies if you prefer -- it's a bit easier.

Combine softened chilies, cranberries, sugar and lemon juice in medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon and cumin. Simmer until sauce thickens slight and flavors meld, stirring often, about 5 minutes. Cool.

Remove chilies. Stem and seed. Mince chilies and return to cranberry sauce, stir to distribute. Cover and chill.

This can be made up to a week in advance.