Made a nice little cranberry sauce to fit my pork tenderloin and thought it’d be a good time to get it out. After Thanksgiving but before Christmas... The tender was very easy and I’ll scoot through that 2nd because it’s hard to screw up a tenderloin. The other 2 dishes was wild rice and roasted potatoes. Won’t be writing those up.
Most of the cranberries will pop and you can turn off heat
Let cool and when cooled it should be gelatin like consistency
Note: If you want pepper flavor without heat, scrape out seeds/vein and rinse under water. The garnish on the sauce is the zest of the lime. I didn’t taste any improvement so it’s up to you.