Sauces & Seasonings
About 3 cups
5 minutes
15-20 minutes
Chef Tom Fraker
This sauce is versatile for sandwiches, cheese boards, bagels and toast, fold into quick bread batters and top pancakes or sundaes!
3 tablespoons unsalted butter
1 Melissa’s Shallot, finely chopped
2 Melissa’s Hatch Peppers, diced (or substitute with Anaheim Pepper), (see notes below)
1 pound Melissa’s Fresh Cranberries
1 cup Melissa’s Honeycomb
½ teaspoon kosher salt
1 lime, zested and juiced
Melt butter in a large saucepan over medium heat. Cook shallot and Hatch peppers, often stirring, 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. Cover and refrigerate any leftovers; use within two weeks.
