Ingredients
2 tablespoons Ginger, fresh
1/2 cups Water
3/4 cups Dark brown sugar
1/2 teaspoons Salt
1 pinch Cayenne pepper powder
1 Serrano pepper, halved
8 ounces Fresh cranberries
1 teaspoon Bourbon
Preparation
Add the first six ingredients to a saucepan. Bring to boil and simmer for 2 mins.
Add rinsed cranberries to the pan and stir occasionally on low/medium heat until most of the cranberries have burst, and all the water has evaporated (about 15 mins)
Remove from heat. Add bourbon and mix gently.
Allow to cool down to room temperature before serving or storing in the refrigerator (will keep for 1-2 weeks)
