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.


☆☆☆☆☆ 0 votes

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

How to Make PNW Cranberry Barbecue Sauce


  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!

Printable Recipe Card

About PNW Cranberry Barbecue Sauce

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

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