- 1 Cup whole fresh cranberries
- 1 Cup Dried Cranberries
- 1/2 Cup water
- ¼ Cup Lemon Juice
- 1 tsp Lemon Zest
- Splash of Triple Sec or Cherry Liqueur (optional)
- 2 tbsp Balsamic Vinegar
- 3 tbsp Sunrise Honey
- 1 tbsp Chopped Parsley
Cook cranberries, water and lemon juice over medium-high heat until cranberries pop, stirring occasionally.
Add zest, liqueur, Balsamic vinegar and honey. Cook for another two minutes, stirring frequently. Remove from heat to cool.
Purée in a blender. Once blended, stir in parsley.