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Bring something different to your table this holiday season with this seasonal and easy to make Cranberry BBQ Sauce.
I cannot believe the holiday season is already here. We have been so busy that the holiday season has really snuck up on us this year. It seems like all we have done on the mountain this year is wait for it to stop raining. The rainy summer turned into a late rainy fall. When the leaves finally decided to change, most of them fell off within a few days and then… IT SNOWED, with a nice crusty topping of ice from freezing rain. That freezing rain put us in the dark for two days last week! (Check out the picture I posted on Instagram HERE)
I haven’t been able to catch up long enough to share a lot of recipes this fall. However, I didn’t want the Thanksgiving holiday to slip away without sharing a seasonal recipe with you.
This Cranberry BBQ Sauce is a savory and versatile vinegar-based barbecue sauce with layers of contrasting flavor. From slightly sweet undertones of sugar and honey to tartness from cranberries and the zest of an orange, while cinnamon gives the sauce dimension by adding a touch of warmth that rounds it out. You can pretty much slather this BBQ sauce on everything from turkey, chicken, beef or even meatballs. The possibilities are endless!
Never mind the long ingredient list, this barbecue sauce is so easy to make! Simply add all the ingredients into a saucepan for a nice simmer, then blend up the goodness. As a result, you’ll have a delicious BBQ sauce to
Simply whip up a batch of this Cranberry BBQ Sauce to keep it on hand for just about anything you want to put it on this holiday season. This tangy-sweet Cranberry BBQ Sauce is perfect to brush on leftovers because it will keep in the fridge for about a week.
Just imagine how good this barbecue sauce would be on a leftover smoked turkey sandwich! Yes, I believe that this Cranberry BBQ Sauce will change the way you feel about leftovers this holiday season.
Cranberry Barbecue Sauce
- 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
- 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.
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