Dried cranberries add a new twist to a classic Mexican sauce that will spice up Thanksgiving turkey and soon become a holiday tradition. Makes 5 cups, or 10 servings.
- Boil water, and pour over dried cranberries in a bowl. Let sit to soften.
- Set broiler to high. With one teaspoon of oil, grease a broiler-safe baking pan, and place tomatillos and tomatoes cut-side down. Broil until the skins blacken, about 8 minutes. Move tomatillos, tomatoes, and any juice to a food processor or blender.
- Spread sesame seeds, almonds, and one teaspoon of olive oil onto same baking pan. Toast at 350 degrees for 10 minutes, or until lightly browned. Add to tomatillo-tomato mixture in food processor.
- Heat last teaspoon of olive oil in a pan, and add plantain slices and halved garlic. Cook until lightly browned on both sides. Place in food processor or blender.
- Drain cranberries, and add to mixture. Add spices, and puree everything until smooth. Pour the puree into a large saucepan, then stir in broth and grated chocolate. Cook over medium-high heat, stirring constantly, until the mole begins to bubble. Reduce heat and gently simmer for 10 more minutes, continuing to stir constantly, until the mole is warm and thick.
- Serve over turkey, chicken, or mashed potatoes.