1-1.5teaspoonsxanthan gumdepending on how thick you’d like it*
Instructions
Pulse the highbush cranberries, vinegar and water with a handblender to avoid breaking the seeds. Strain the mixture, you should end up with a slightly thick, opaque coulis of fruit.
Wearing gloves, stem and dice the habaneros into 1 inch pieces, then mix with the salt, ginger and highbush cranberry puree.
Bring the mixture back to a boil, then puree in a blender until smooth and bottle.
The sauce will keep in the fridge for a few weeks, and can be processed in a water bath using the same processing times as pickles.
Notes
Highbush Cranberry Sweet Chili VariationWhisk 1 oz of honey into every 5 oz of finished sauce, or start with a test batch to see how you like it. Store in the fridge. Thickening *Xanthan gum is a standard for thickening simple sauces and condiments like this, but you can thicken it with a spoon of apple sauce, or reducing down highbush cranberry juice to make it thick as alternatives if no xanthan gum is available.