Thanks to the Torchbearer Sauces Cookbook for this recipe. The Torchbearer Recipe Book also contains the HSB Habanero Pepper Popper recipe on page 21.

Ingredients:
1 bag frozen cranberries
juice & zest of one orange
2 tablespoons Torchbearer Sauces #11 Sugar Fire
1 cup water
1 cinnamon stick (optional)

Directions:
Put the everything in a pot and bring to a boil. Boil for 15 to 20 minutes or until the cranberries have softened. They will actually make popping noises when they are cooked.

Depending on how chunky you like your cranberry sauce, when the cranberries are soft, either mash with a fork or blend with an immersion blender. Remeber to remove the cinnamon stick before you blend if you used it.

Spicy Thanksgiving Recipes
Do you have a particular spicy Thanksgiving recipe you’d like to share? Submit your recipe below and we’ll post it to share with the other HSB chileheads that are preparing for one hot Thanksgiving.