Best Pnw Cranberry Barbecue Sauce Recipes

Cranberry Barbecue Sauce image

Provided by David & Debbie Spivey

Time 20m

Number Of Ingredients 15

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 image

Provided by Taste of Home

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 8

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 :

PNW Cranberry Barbecue Sauce image

Provided by Beth Renzetti

Time 40m

Number Of Ingredients 17

6 c cranberries (fresh or frozen)
2 c water
1 c chicken stock
1/2 c onion, diced
1/2 c brown sugar
1 Tbsp tomato paste
2 Tbsp worcestershire sauce
1/4 c red wine vinegar
1/4 c balsamic vinegar
1/4 tsp liquid smoke
2 tsp black pepper
1 Tbsp ground ginger
1/2 tsp tabasco sauce
1 tsp each tarragon, oregano, chili powder, thyme and paprika
1 Tbsp garlic salt
2 tsp ground (dry) mustard
1 1/2 tsp salt

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!

Cranberry Barbecue Sauce image

Provided by Sharon123

Categories Sauces

Time 30m

Yield 5 1/2 cups

Number Of Ingredients 21

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