Cranberry Barbeque Sauce Recipes

CRANBERRY BARBECUE SAUCE

Cranberry Barbecue Sauce image

This cranberry BBQ sauce is a savory and versatile barbecue sauce that you can slather all over turkey, chicken, beef or even meatballs this holiday season!

Provided by David & Debbie Spivey

Time 20m

Number Of Ingredients 15

Ingredients

6 ounces fresh or frozen cranberries
⅓ cup granulated sugar
2 tablespoons orange zest (one navel orange)
¼ teaspoon ground cinnamon
¼ cup red wine vinegar
½ cup apple cider vinegar
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
¼ teaspoon fresh cracked black pepper
½ cup shallots (finely minced)
1 tablespoon unsalted butter
½ cup tomato sauce
2 tablespoons tomato paste
1 teaspoon Dijon mustard
2 tablespoons honey

Steps:

Bring add of the all ingredients to a boil in a to a medium saucepan, over medium-high heat.
Reduce to the heat to a fast simmer; cook uncovered, stirring often. When the berries start to pop open and break down, the sauce is done; about 10 minutes.
Carefully pour the barbecue sauce into a blender or use an immersion blender. Use immediately or refrigerate until needed.

Nutrition Facts : Calories 85 kcal, Carbohydrate 17 g, Fat 1 g, Cholesterol 3 mg, Sodium 208 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

CRANBERRY BBQ SAUCE

Cranberry BBQ Sauce image

Packed alongside cheese and crackers, this homemade barbecue sauce is a delightful savory gift option. -Darla Andrews, Lewisville, Texas

Provided by Taste of Home

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 8

Ingredients

1 can (14 ounces) whole-berry cranberry sauce
1-1/2 cups barbecue sauce
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
Gouda cheese and assorted crackers

Steps:

In a small saucepan, combine the first seven ingredients; heat through. Store in an airtight container in the refrigerator for up to 1 month. To serve, reheat sauce and serve with cheese and crackers.

Nutrition Facts :

CRANBERRY BARBECUE SAUCE

Cranberry Barbecue Sauce image

This sauce may be used to baste meats and poultry before grilling or roasting. I got this from the Shoalwater Restaurant in Seaview, Washington. Enjoy! You may easily half this recipe. You could make this in the crock pot, just cook on low for 2-4 hours.

Provided by Sharon123

Categories Sauces

Time 30m

Yield 5 1/2 cups

Number Of Ingredients 21

Ingredients

6 cups fresh cranberries or 6 cups frozen cranberries
2 cups water
1 cup vegetable stock or 1 cup chicken stock
1/2 cup diced onion
1/2 cup brown sugar
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 teaspoon liquid smoke
2 teaspoons black pepper
1 tablespoon ground ginger
1/2 teaspoon Tabasco sauce
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon garlic salt
2 teaspoons dried mustard
1 1/2 teaspoons salt

Steps:

Place all ingredients into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3.
Place in a blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!).
Strain the puree through a fine mesh strainer.
Chill in the refrigerator. This sauce will hold for weeks in the refrigerator.

Nutrition Facts : Calories 151.6, Fat 0.8, SaturatedFat 0.1, Sodium 738.6, Carbohydrate 37.9, Fiber 6.1, Sugar 25.2, Protein 1.4

CRANBERRY BARBECUE SAUCE

Cranberry barbecue sauce image

This is a spicy (depending on the heat of your salsa) sweet-tart sauce that will sparkle on your tongue.

Provided by Pam Schwartz

Categories Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 4

Ingredients

1 (16 ounce) can cranberry sauce (whole or jellied)
3/4 cup salsa (heat to taste)
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice

Steps:

Puree all in a blender.
Use on chicken, pork or beef.

Nutrition Facts : Calories 254.7, Fat 0.3, Sodium 543.5, Carbohydrate 65.5, Fiber 2.6, Sugar 60.5, Protein 1.3

CRANBERRY BARBECUE SAUCE

Cranberry Barbecue Sauce image

Make and share this Cranberry Barbecue Sauce recipe from Food.com.

Provided by Millereg

Categories Sauces

Time 55m

Yield 20-24 fluid ounces, 6-10 serving(s)

Number Of Ingredients 21

Ingredients

3 cups cranberries (fresh or frozen)
1 cup bottled water
1/2 cup chicken stock
1/4 cup diced onion
1/4 cup brown sugar
1/2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 fluid ounce red wine vinegar
1 fluid ounce balsamic vinegar
1/8 teaspoon liquid smoke
1 teaspoon black pepper
1/2 tablespoon ground ginger
1/4 teaspoon Tabasco sauce
1/2 teaspoon tarragon
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 tablespoon garlic powder
1 teaspoon mustard powder
3/4 teaspoon salt

Steps:

Place all ingredients into a stock pot and bring to a boil.
Boil for 15 minutes or until the liquid is reduced to 1/3.
Place in a food processor or blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!) Strain the puree through a fine mesh strainer.
Refrigerate- this sauce will last for weeks and weeks in the refrigerator!
This sauce may be used as is to baste over meats and poultry before grilling or roasting.

Nutrition Facts : Calories 85.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.6, Sodium 369, Carbohydrate 19.7, Fiber 2.9, Sugar 12.8, Protein 1.3

CRANBERRY BARBEQUE SAUCE

Cranberry Barbeque Sauce image

From Whole Foods Market. http://www.wholefoodsmarket.com/recipes/2617. "Brush roasted or grilled chicken, beef, pork or vegetables with this tangy-sweet barbeque sauce or use as a sandwich spread on hot winter sandwiches or grilled cheese."

Provided by Queen Dana

Categories Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
4 cloves garlic, crushed
1 yellow onion, chopped
salt and pepper
1/4 cup dark brown sugar
1/4 cup tomato paste
1 tablespoon dry mustard
1/8-1/4 teaspoon cayenne
5 tablespoons apple cider vinegar
1 cup cranberries (fresh or frozen and thawed)
1 1/2 cups vegetable broth

Steps:

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

Nutrition Facts : Calories 503.1, Fat 16, SaturatedFat 1.3, Sodium 292.3, Carbohydrate 85.4, Fiber 7.5, Sugar 36.6, Protein 10.7

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