Can’t get enough Sriracha? Then this is the cranberry sauce for you. It’s excellent with holiday meals and also does double duty as a sandwich spread or a condiment to serve with cheese and crackers.
- 8 ounces (about 2 cups) fresh or thawed frozen cranberries
- 5 tablespoons honey
- 1 teaspoon Sriracha sauce or to taste
Combine cranberries, honey and 1/4 cup water in a medium saucepan and bring to a boil over high heat. Lower heat and simmer, stirring occasionally, until cranberries pop open and fruit is soft but still a little chunky, about 15 minutes. Stir in Sriracha.
Let cool and transfer to a bowl, or spoon into a jar and refrigerate for up to 2 weeks. Serve at room temperature.
Per serving: about 2 tablespoons, 60 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 25mg sodium, 14g carbohydrates (1g dietary fiber, 13g sugar), 0g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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