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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.
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.

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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  • 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