PNW CRANBERRY BARBECUE SAUCE

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PNW Cranberry Barbecue Sauce image

From Bridgewater Bistro, Astoria, Oregon. This sauce may be used 'as is' to baste over meats and poultry before grilling or roasting. For a lighter sauce to serve with you entree, mix equal parts barbecue sauce and chicken or beef demi-glace, heat to boiling and then add cream to lighten the sauce. Reduce the mixture by 1/3 over...

Provided by Beth Renzetti

Categories     Other Sauces

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!

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