Ingredients
1/2 cups Water
3/4 cups Dark brown sugar
1 tablespoons Fresh ginger, finely grated
1/2 teaspoon Sea salt/Kosher salt
1 pinch Cayenne pepper powder
1 Serrano pepper, split along the length
8 ounces Fresh cranberries, washed
1 teaspoon Bourbon
Preparation
Add the first six ingredients to a saucepan. Bring to boil and simmer for 2 mins.
Add cranberries and stir occasionally on medium-low heat until most of them have burst, and all the water has evaporated (about 15 mins).
Remove from heat. Add bourbon and mix well.
Discard the serrano pepper.
Allow to cool down to room temperature before serving or storing in the refrigerator (will keep for 1-2 weeks)
