This cranberry sauce packs a boozy punch to take the edge off even the most stressful of holiday meals. Richmond-based chef Mike Ledesma used local Belle Isle Honey Habanero and ancho chile liqueur to add a spicy twist to the Thanksgiving Classic.

Serving Size: 4 cups
Time to prep: 10 minutes
Time to cook: 30 minutes

Ingredients:

• 4 ounces Belle Isle Honey Habanero
• 1 ounce Ancho Chile Liqueur
• 4 cups cranberries
• 1 cinnamon stick
• 2 cups sugar
• 7 whole cloves
• 7 whole allspice
• ½ cup water

Preparation:

Place cloves and allspice in cheesecloth and tie with string. Bring cranberries, sugar, water, cinnamon, and sachet of spices to boil. Reduce to simmer for 12 minutes. Remove the pan from heat to add Belle Isle and chili liqueur. Chill overnight to let pectin set, and serve.