from Rebekah Turshen of City House in Nashville, TN
1 12-ounce bag fresh cranberries
Zest and juice of 1 orange
Zest and juice of 1 lemon
½ cup water
½ cup local honey
½ cup white sugar
½ teaspoon cinnamon
½ teaspoon vanilla paste or extract
Pinch of kosher salt
Combine all ingredients and bring to a slow boil. Then simmer until at desired thickness.
Pour into a heat-safe container and cool with lid off until at room temperature. Store in refrigerator. Serve as a side to meat and poultry, with biscuits, as a topping to a holiday sundae with buttermilk sherbet and sugared pecans, atop the sweet potato skillet cake, or offer as jarred gifts.