Never thought of using cranberries! I know when people make that shit orange cranberry shit at thanksgiving it's like sadness in a dish. But with lemon and spicy? That could be really good.
My sauces are predominantly cherry-based anymore, but come October/November they are cranberry heavy. Other times, I use pineapple/strawberry base.
Citrus is a trip to work with because as it heats, it gets a bit sweeter - makes for an interesting medium, especially since i don't use any sweeteners (beyond the present fruit, but I will add apples if I need it sweeter)
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