Spicy Cranberry Sauce

1. 1

   Melt butter in a large saucepan over medium heat. Cook shallot and jalapenos, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high. Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12-15 minutes. Remove from heat and stir in lime zest and juice; let cool.

2. 2

   Sauce can be made 1 week ahead. Cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.