Kelsey Nixon’s Cranberry Caramel Sauce

In a heavy-bottomed saucepan, combine sugar and ¼ cup water over medium-low heat until sugar dissolves. Increase heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until syrup is a deep amber color and temperature reads 330˚F on an instant-read thermometer, 5 to 6 minutes. Remove from the heat and carefully whisk in heavy cream (the mixture will bubble). Stir in unsalted butter and salt. Transfer caramel to a serving dish and let cool, then stir in cranberry sauce.