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Spicy Cranberry Sauce

['3 Tbsp. unsalted butter', '1 large shallot, finely chopped', '2 jalapeños, seeds removed from 1 chile, both chiles very thinly sliced', '1 lb. fresh (or frozen) cranberries', '2/3 cup honey', '1/2 tsp. kosher salt', '2 tsp. finely grated lime zest', '2 Tbsp. fresh lime juice']

Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high. Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes. Remove from heat and stir in lime zest and juice; let cool.
Sauce can be made 1 week ahead. Cover and chill.

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