Butterscotch Cranberry Sauce Recipe

  • 1 cup firmly packed light brown sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 cup cranberries, picked over
  1. 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.