Hibiscus Cranberry Sauce

Ingredients

• 4 Tbsp. unsalted butter
• 1 2" piece ginger, peeled, halved
• 3 whole allspice
• 1 1-lb. bag fresh or frozen cranberries
• 1⅓ cups (packed) light muscovado sugar or light brown sugar
• 1 Tbsp. plus 1½ tsp. hibiscus powder
• Pinch of kosher salt
• 2 Tbsp. Jamaican rum, divided

Steps

1. Melt butter in a medium saucepan over medium-low heat. Add ginger and allspice and cook, stirring occasionally, until butter foams, then browns, 5–8 minutes. Mix in cranberries, muscovado sugar, and ½ cup water. Cover and cook, stirring occasionally, until cranberries burst, 10–12 minutes.
2. Uncover cranberries; stir in hibiscus powder, salt, and 1 Tbsp. rum. Reduce heat to low; cook, stirring occasionally, until glossy and syrupy, 16–20 minutes. (Stir in about ¼ cup water if you like a thinner sauce.) Remove from heat and stir in remaining 1 Tbsp. rum. Let cool slightly.