Ingredients
- 1 bag fresh cranberries
- 1 can Wild Sol Hot Salsa
- ¾ cup brown sugar
- ¼ cup maple syrup or honey
- ½ red onion, thinly sliced
- Zest and juice of 1 orange
- 1 star anise
- 4 cloves
- 8 allspice berries
- 2 tbsp sherry vinegar
- ½ cup water
- Salt and pepper to taste
Instructions
- Combine all ingredients in a medium Dutch oven and bring to a boil over high heat.
- Once cranberries begin to pop, reduce heat to low, cover, and simmer for 45 minutes.
- Remove the lid and cook uncovered until slightly thickened, stirring occasionally.
- Serve warm or chilled. Store leftovers in the fridge for up to a week.
