Butterscotch Cranberry Sauce
1 c Firmly packed light brown sugar
2 tb Light corn syrup
2 tb Unsalted butter
1/2 c Heavy cream
1/4 ts Salt
1 c Cranberries; picked over
In a heavy saucepan combine the brown sugar, the corn syrup, the butter, the
cream, and the salt, bring the liquid to a boil, stirring, and simmer the
mixture for 5 minutes. Add the cranberries and simmer the mixture, stirring
occasionally, for 5 minutes, or until the berries have burst and the liquid is
reduced to about 1 1/2 cups. Serve the sauce warm over ice cream.
Makes about 1 1/2 cups.