pnw cranberry barbecue sauce

Name: PNW Cranberry Barbecue Sauce
Prep time: 20 min
Cook time: 20 min
Cuisine: American
Ingredients: 6 cup(s) cranberries (fresh or frozen); 2 cup(s) water; 1 cup(s) chicken stock; 1/2 cup(s) onion, diced; 1/2 cup(s) brown sugar; 1 tablespoon(s) tomato paste; 2 tablespoon(s) worcestershire sauce; 1/4 cup(s) red wine vinegar; 1/4 cup(s) balsamic vinegar; 1/4 teaspoon(s) liquid smoke; 2 teaspoon(s) black pepper; 1 tablespoon(s) ground ginger; 1/2 teaspoon(s) tabasco sauce; 1 teaspoon(s) each tarragon, oregano, chili powder, thyme and paprika; 1 tablespoon(s) garlic salt; 2 teaspoon(s) ground (dry) mustard; 1 1/2 teaspoon(s) salt

23 Pinches 2 Photos

Beth Renzetti

Updated on Aug 25, 2014

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.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield makes 5 1/2 cups

Ingredients

6 cups cranberries (fresh or frozen)
2 cups water
1 cup chicken stock
1/2 cup onion, diced
1/2 cup brown sugar
1 tablespoon tomato paste
2 tablespoons worcestershire sauce
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 teaspoon liquid smoke
2 teaspoons black pepper
1 tablespoon ground ginger
1/2 teaspoon tabasco sauce
1 teaspoon each tarragon, oregano, chili powder, thyme and paprika
1 tablespoon garlic salt
2 teaspoons ground (dry) mustard
1 1/2 teaspoons salt

How To Make pnw cranberry barbecue sauce

Step 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.

Step 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.
Step 3

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