French Twist Cran-Raspberry Sauce

1. 1

   ["Place the cranberries, sugar, water and salt in a pot and bring to a gentle boil over medium to medium high heat. Cover and cook until the cranberries have popped and formed a sauce. Keep an eye on it. Stir and adjust the heat as needed. It helps to smush some of the whole berries with the back of a spoon.", "Turn off the heat and add the Chambord and raspberry extract, away from the heat source. Be careful when adding alcohol to any hot sauce. Return the pot to the stove and bring to a boil to burn off the alcohol.

2. 2

   Keep it on a gentle boil and stir in the cornstarch/water mixture and a 1/2 of a teaspoon of cinnamon. Taste. Stir in some lime juice (if using) and more cinnamon if you desire. Let it cook for an additional 1-2 minutes. Enjoy!"]

* Per serving · 4 servings · Values may vary.

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