PNW Cranberry Barbecue Sauce

Beth Renzetti


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 high heat, and then spoon over grilled meats or poultry.

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makes 5 1/2 cups


20 Min


20 Min


Stove Top


6 c
cranberries (fresh or frozen)
2 c
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

Directions Step-By-Step

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.
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.
Strain the puree through a fine mesh strainer.
Refrigerate. This sauce will hold for weeks in the refrigerator!

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Soy Free
Other Tag: Quick & Easy
Hashtags: #easy, #grilling, #PNW