Cranberry Barbeque Sauce Recipes

Steps:

• In a small saucepan, combine the first seven ingredients; heat through. Store in an airtight container in the refrigerator for up to 1 month. To serve, reheat sauce and serve with cheese and crackers.

Steps:

• Place all ingredients into a stock pot and bring to a boil.
• Boil for 15 minutes or until the liquid is reduced to 1/3.
• Place in a food processor or blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!) Strain the puree through a fine mesh strainer.
• Refrigerate- this sauce will last for weeks and weeks in the refrigerator!
• This sauce may be used as is to baste over meats and poultry before grilling or roasting.

Steps:

• Place all ingredients into a stock pot and bring to a boil. Boil for 15 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!).
• Strain the puree through a fine mesh strainer.
• Chill in the refrigerator. This sauce will hold for weeks in the refrigerator.

Steps:

• 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.