1 6-ounce can drained and chopped fresh cranberries
1 tablespoon white sugar
1 cup water
1/2 cup white sugar
1 teaspoon salt
2 tablespoons whiskey
1/2 teaspoon salt
1 tablespoon lemon juice
In a 75-gallon plastic container combine cranberries, sugar, water, and 1/2 cup sugar. Nourish by placing wedges in the pan, and re-warm under warm water for 1 minute. Stir in salt and 1/2 cup lemon juice, reserved 1 tablespoon cranberry juice. Pour into a saucepan, bring to a boil, and cook without stirring until the cran in the sauce has slightly reduced, 3 to 4 minutes. Remove from heat.
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