Cranberry Barbeque Sauce
4

Makes about 2 cups

Brush roasted or grilled chicken, beef, pork or vegetables with this tangy-sweet barbeque sauce or use as a sandwich spread on hot winter sandwiches or grilled cheese.

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    Ingredients: 
    • 2 tablespoons canola oil
    • 4 cloves garlic, crushed
    • 1 yellow onion, chopped
    • Salt and pepper to taste
    • 1/4 cup dark brown sugar
    • 1/4 cup tomato paste
    • 1 tablespoon dry mustard
    • 1/8 teaspoon cayenne pepper
    • 5 tablespoons apple cider vinegar
    • 1 cup fresh or frozen and thawed cranberries
    • 1 1/2 cup vegetable broth
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    Method: 

    Heat oil in a medium pot over medium high heat. Add garlic, onion, salt and pepper and cook, stirring occasionally, until deep golden brown, 12 to 15 minutes.

    Add sugar, tomato paste, mustard and cayenne and cook, stirring constantly until darkened and fragrant, 2 to 3 minutes. Stir in vinegar and cranberries and continue to cook, stirring often, until cranberries begin to pop, 3 to 4 minutes. Stir in broth, bring to a boil, reduce heat to medium low and simmer until thickened, about 10 minutes. Set aside to let cool slightly.

    Transfer contents of pot to a blender or food processor and purée until smooth. Transfer to a jar, seal tightly and refrigerate.

    Nutritional Info: 
    Per Serving:Serving size: 1 tablespoon, 20 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 80mg sodium, 3g carbohydrate (0g dietary fiber, 2g sugar), 0g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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