- 1/2 teaspoon Sriracha
- 1/4 cup caramel sauce
- 2 tablespoons spicy brown mustard
- 2 tablespoons lime juice
- Salt and freshly ground black pepper, as desired
- Fresh orange and lime slices, garnish
Combine the Sriracha with the cranberry sauce, caramel sauce, mustard and lime juice in a small saucepan. Place over medium low heat, whisking until well blended, smooth and warm.
Place the mixture into a small bowl, cover and reserve/refrigerate until ready to be served.
Tip: You can use half of the mixture as a dipping sauce and reserve half for basting whatever meat you will be serving – it tastes great with our Tequila Sunrise Chicken Skewers.