Wildfire Whiskey Cranberry Sauce
Makes about 2½ cups
3 Tbsp. unsalted butter
1 large shallot, finely chopped
2 tbsp Wildfire Whiskey Hot Sauce
1 lb. fresh (or frozen) cranberries
⅔ cup honey
½ tsp. kosher salt
2 tsp. finely grated lime zest
2 Tbsp. fresh lime juice
Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, 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.
DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.