Best Cranberry Barbecue Sauce Recipes

TURKEY MEATBALLS IN CRANBERRY-BARBECUE SAUCE

Steps:

• Slow Cooker Directions: Combine cranberry sauce and barbecue sauce in slow cooker. Cover and cook on HIGH 20 to 30 minutes or until cranberry sauce is melted and mixture is hot, stirring every 10 minutes.
• Meanwhile, place egg white in medium bowl; beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper and ground red pepper, if desired; mix well with hands until well blended. Shape into 28 balls. Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet; cook over medium heat 8 to 10 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly.
• Add to heated sauce in slow cooker; stir gently to coat evenly with sauce. Reduce heat to LOW. Cover and cook 3 hours.
• When ready to serve, transfer meatballs to serving plate; garnish, if desired. Serve with decorative picks.

CRANBERRY BARBECUE SAUCE

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.

PNW CRANBERRY BARBECUE SAUCE

Steps:

• 1. Place all ingredients into a stock pot and bring to a boil. Reduce heat & simmer for 20 minutes or until the liquid is reduced to 1/3.
• 2. Place in a blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!) OR use an immersion blender.
• 3. Strain the puree through a fine mesh strainer. Refrigerate. This sauce will hold for weeks in the refrigerator!

DRESSING GRIDDLE CAKES WITH TURKEY AND CRANBERRY BARBECUE SAUCE

Steps:

• Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the paprika and cook, stirring, 30 seconds. Add the cranberry sauce, ketchup, sugar, vinegar, Worcestershire and 1/4 cup water. Bring to boil over medium-high heat, then reduce the heat slightly and simmer until slightly thickened and the flavors have blended, about 10 minutes. Let cool slightly, then transfer to a blender or food processor (be careful when blending hot liquids) and blend until smooth. Transfer to a bowl and set aside.
• Put the dressing in a large bowl with the parsley and egg and mix well with your hands. Divide the mixture into 6 portions and form each into a flattened 3-inch cake. Put the cakes on a plate and refrigerate to set, about 10 minutes.
• Melt the butter over medium heat in a skillet. Add the dressing cakes and cook, turning once, until hot and golden brown on both sides, 3 to 4 minutes per side. Transfer the cakes to individual serving plates. Add the broth to the skillet, then the sliced turkey and cook gently until just warmed. Serve the cakes topped with the turkey and cranberry barbecue sauce.

CRANBERRY BARBECUE SAUCE

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.