Cranberry Barbecue Sauce

Makes about 2 cups

Brush this tangy-sweet sauce over roasted or grilled chicken, beef, pork or vegetables or use it as a sandwich spread on hot winter sandwiches or grilled cheese.

Ingredients: 
  • 2 tablespoons expeller-pressed canola oil
  • 4 cloves garlic, crushed
  • 1 yellow onion, chopped
  • Salt and pepper to taste
  • 1/4 cup dark brown sugar
  • 1/4 cup tomato paste
  • 1 tablespoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 5 tablespoons cider vinegar
  • 1 cup fresh or frozen and thawed cranberries
  • 1 1/2 cup low-sodium vegetable broth
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Method: 

Heat oil in a medium pot over medium-high heat. Add garlic, onion, salt and pepper and cook, stirring occasionally, until deep golden brown, 12 to 15 minutes.

Add sugar, tomato paste, mustard and cayenne and cook, stirring constantly until darkened and fragrant, 2 to 3 minutes. Stir in vinegar and cranberries and continue to cook, stirring often, until cranberries begin to pop, 3 to 4 minutes. Stir in broth, bring to a boil, reduce heat to medium low and simmer until thickened, about 10 minutes. Set aside to let cool slightly.

Transfer contents of the pot to a blender or food processor and purée until smooth. Transfer to a jar, seal tightly and refrigerate.

Nutritional Info: 
Per Serving:Serving size: 1 tablespoon, 20 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 3g carbohydrate (0g dietary fiber, 2g sugar), 0g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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