Cranberry Barbecue Sauce
Makes about 2 cups
Time 35 min
Brush this tangy-sweet sauce over roasted meat or veggies, or use it as a spread for sandwiches or grilled cheese. Double this recipe easily to make multiple gifts for friends, and package for gift giving with our downloadable gift tag.
Special Diets:
Ingredients
- 2 tablespoons 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 powdered 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
Method
Heat oil in a medium pot over medium-high heat.
Cook onion until softened, about 8 minutes.
Add garlic, salt and pepper and cook, stirring occasionally, until deep golden brown, about 5 minutes more.
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: 1 tablespoon, 20 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 3g carbohydrates (0g dietary fiber, 2g sugar), 0g protein.
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.
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Ingredients
- 2 tablespoons 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 powdered 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