Cranberry With A Kick-Thanksgiving Sauce

• 1 teaspoon butter
• zest from one orange
• zest from one lemon
• 1 teaspoon zested ginger
• 1.5 cups water
• 1/4 cup brown sugar
• 1/4 teaspoon cayenne pepper
• 1 tablespoon dark rum
• 1/2 teaspoon lemon juice
• 3 tablespoons orange juice
• 1 cup fresh cranberries (can use frozen, just thaw)
• 1/4 teaspoon apricot jam preserves
• 1/4 teaspoon honey
• salt one small pinch
• 1/4 teaspoon butter

1. Lightly butter the pan and toss the orange, lemon, and ginger zest for a few minutes, just until the sugar begins to extract (on low heat).
2. Add water, brown sugar, cayenne pepper, rum, lemon and orange juice and cranberries; bring to a boil and lower to a simmer.
3. Add jam, honey, and salt and continue to simmer on low heat, uncovered, until the sauce reduces to a coating consistency (~20-25 minutes).
4. Turn off the heat and mix in the butter; serve warm.

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Taken from food52.com/recipes/1444-cranberry-with-a-kick-thanksgiving-sauce (may not work)