Cranberry Barbecue Sauce Recipe

Name: Cranberry Barbecue Sauce
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 (12 ounce) bag fresh or frozen cranberries; Bottled Water; Chicken Stock; 1 teaspoon onion powder; 1 cup brown sugar; Tomato Paste; 2 tablespoons Worcestershire sauce; Red Wine Vinegar; Balsamic Vinegar; Liquid Smoke; ½ teaspoon black pepper; Ground Ginger; Tabasco Sauce; Tarragon; Oregano; Chili Powder; Thyme; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; Mustard Powder; a pinch of salt; 1 cup apple cider vinegar; ½ cup ketchup; ¼ cup Dijon mustard

Elevate your grilling game with this vibrant Cranberry Barbecue Sauce! Sweet cranberries meet smoky spices for a unique flavor explosion that's perfect for chicken, pork, or even tofu. Ready to ditch the ordinary and impress your friends and family? This recipe is easy to follow and makes enough for weeks of delicious grilling adventures!

Prep Time 15 mins

Cook Time 55 mins

Calories 85.1 kcal

Protein 2g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Barbecue Sauce

1 (12 ounce) bag fresh or frozen cranberries
Bottled Water
Chicken Stock
1 teaspoon onion powder
1 cup brown sugar
Tomato Paste
2 tablespoons Worcestershire sauce
Red Wine Vinegar
Balsamic Vinegar
Liquid Smoke
½ teaspoon black pepper
Ground Ginger
Tabasco Sauce
Tarragon
Oregano
Chili Powder
Thyme
1 tablespoon smoked paprika
1 teaspoon garlic powder
Mustard Powder
a pinch of salt
1 cup apple cider vinegar
½ cup ketchup
¼ cup Dijon mustard

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How to Make Cranberry Barbecue Sauce

In a large stock pot, combine 1 (12 ounce) bag fresh or frozen cranberries, 1 cup apple cider vinegar, 1 cup brown sugar, ½ cup ketchup, ¼ cup Dijon mustard, 2 tablespoons Worcestershire sauce, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, and a pinch of salt.
Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 15-20 minutes, or until the cranberries have burst and the sauce has thickened to your desired consistency. Stir occasionally.
Carefully transfer the sauce to a blender or food processor. Puree in batches until smooth. For a truly seedless sauce, strain the puree through a fine-mesh sieve.
Return the sauce to the stock pot (or transfer to an airtight container) and let it cool completely before refrigerating. This sauce will last for up to 3 weeks in the refrigerator.
Use this versatile sauce to baste meats and poultry before grilling, roasting, or even as a dipping sauce. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

51g

Fat

Carbs

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Condiments Etc Fruit Poultry Vegetables American Canadian Southern United States Easy Refrigerator Potluck Holiday Event Kid Friendly Low Fat Picnic Grains Chicken Stove Top Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Pacific Northwest Oamc Freezer Make Ahead Independence Day Inexpensive Savory Sauces Healthy 2 Northeastern United States Low In Something Meat Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings