Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes

Yield: 1 Qt

Ingredients 

• 20 Ounces, Cranberries (frozen or fresh)
• 2 Ounces, Rum
• 6 Ounces Granulated Sugar
• 2 Ounces Musket Powder Red Label
• 1 Ounce Orange Zest
• Juice of 1 Orange
• Salt & Sugar - To Taste

Instructions

• Mix all ingredients into containers
• Add a pot to the stove on medium high
• Flambé the rum for a few seconds to let the alcohol cook out
• Add cranberries to the pot to stop the flame, and follow with the rest of your ingredients
• Bring to a simmer. Stir occasionally for 10-15 minutes until the berries have broken down, and the sauce has thickened.
• Add to a food processor or blender and pulse a few times.
• Optional: Push mixture through a tamis, fine mesh strainer, or chinois to remove larger pieces and seeds.
• Season with salt and sugar to taste and serve.
• Store in an airtight container in the fridge for 10 - 14 days or in the freezer in a freezer-safe bag for one month.