Directions

1. Measure the cranberries, water, sweetener, vinegar, and sriarcha - if using - into a pot.

2. Bring the mixture to a boil over medium-high heat. Once boiling, turn the heat down to medium-low and allow to simmer until all of the cranberries have burst and a sauce is starting to form - don’t let it get too thick, though.

3. Remove the pot from the heat.

4. Press the cranberry mixture through a fine metal sieve. Discard solids that couldn’t be scraped through the sieve. Season strained the pulp with salt and pepper, to taste.