Spicy Cranberry Sauce
8 oz. (about 2 cups) fresh or thawed frozen cranberries
5 tablespoons honey
1 teaspoon Sriracha sauce, or to taste
Combine cranberries, honey, and ¼ cup water in a medium saucepan and bring to a boil over high heat. Lower heat and simmer, stirring occasionally, until cranberries pop open and fruit is soft but still a little chunky, about 15 minutes. Stir in sriracha. Let cool and transfer to a bowl, or spoon into a jar and refrigerate for up to 2 weeks. Serve at room temperature.