Ingredients

• 3 Tbsp. unsalted butter
• 1 large shallot, finely chopped
• 2 jalapeños, seeds removed from 1 chile, both chiles very thinly sliced
• 1 lb. fresh (or frozen) cranberries
• 2/3 cup honey
• 1/2 tsp. kosher salt
• 2 tsp. finely grated lime zest
• 2 Tbsp. fresh lime juice

Instructions

1. 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.
2. Sauce can be made 1 week ahead. Cover and chill.