Wildfire Whiskey Cranberry Sauce

Makes about 2½ cups

INGREDIENTS:

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

DIRECTIONS:

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.