Real Recipes From Real Home Cooks ®

pnw cranberry barbecue sauce

Recipe by
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.

yield serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For pnw cranberry barbecue sauce

  • 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!