Mexican Cranberry Sauce

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Mexican Cranberry Sauce
  • 3/4 pound fresh or frozen cranberries
  • 1/2 cup packed dark brown sugar
  • 1/3 cup water
  • 2 whole cloves
  • 3 tbsp Molli Mexico City Cooking Sauce
  • Zest of 1 lime
  • Salt
  1. In a medium saucepan, bring cranberries, brown sugar, cloves, and water to a rapid simmer over medium.
  2. Cook until berries burst and mixture becomes syrupy 10 minutes. Stir in Molli Mexico City sauce and lime zest. Season with salt.
  3. Serve at room temperature.