Recipe by Carolyn Malcoun
- 1 pound cranberries
- 1 1/4 cups packed dark brown sugar
- 1 12-ounce bottle berry lambic
- 1 pinch salt
Combine the cranberries, brown sugar, lambic and salt in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the cranberries burst, about 5 minutes. Let cool about 10 minutes before serving, or chill before serving.