My cranberry BBQ sauce is a tangy, smoky homemade barbecue sauce that puts fresh cranberries to work beyond Thanksgiving dinner. Dried ancho chiles, molasses, and brown sugar give it a rich flavor without making it overly sweet. It's thick enough to brush onto grilled meats and especially good with smoked turkey breast or grilled chicken wings.
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This is a great way to use seasonal cranberries, but don't save it just for the holidays. You can use it anywhere you'd normally reach for a bottle of BBQ sauce. And absolutely worth freezing a bag of cranberries so you can enjoy year-round.
The trick is balancing the cranberries and the vinegar. The berries already bring plenty of tartness, so this recipe uses less vinegar than a typical barbecue sauce. Tomato paste gives it body, while the liquid from soaking the chiles adds flavor without watering everything down.
This recipe is perfect for my grilled turkey breast but also is worth a try on my 3-2-1 baby back ribs.
📖Why My Recipe Works
- Tart without being sour. Cranberries plus too much vinegar can push the sauce toward bitter rather than balanced.
- Thick enough for grilling. Tomato paste gives the sauce a thicker consistency than tomato puree, making it easier to brush onto turkey, chicken, or other meats without running off.
- More flavor from the chiles. Soaking dried ancho peppers softens them for blending, and using the soaking liquid adds another layer of flavor to the finished sauce.
🧾Ingredient Notes
- Cranberries- Use fresh or frozen; no need to thaw first.
- Dried Chiles - I used ancho chiles. To add more heat, swap one or both chiles for dried habaneros.
- Tomatoes - I prefer paste over tomato puree because it gives the sauce more body. A single 4.5-ounce tube works perfectly.
- Molasses - Adds a deep, slightly bitter sweetness that balances the brown sugar. Use regular or mild molasses rather than blackstrap, which can be overpowering.
- Apple cider vinegar - Red wine vinegar is the best substitute.
⏲️How to Make Cranberry Barbeque Sauce
- Add all the ingredients to a pan, including the deseeded, softened ancho chilis and the soaking water.
- Simmer until soft and thickened.
- Let the slightly cooled sauce puree for 1 to 2 minutes. The longer you puree the easier it is to strain.
- Strain the sauce. If you have a high-speed blender, then this step may be unnecessary.
- Once it is strained, you can adjust for consistency and seasoning.
👩🏻🍳Troubleshoot BBQ Sauce Consistency
This BBQ sauce recipe is likely to be too thick rather than too thin. To thin out the BBQ sauce, you can water 1 tablespoon of water at a time and stir. For a stronger vinegar flavor, add 1 tablespoon at a time. You can also try apple or orange juice in this recipe.
If you went a little too far, you can thicken the BBQ sauce by simmering on low for a few minutes to reduce. I don't recommend a cornstarch slurry or the egg yolk method for this specific sauce.
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📖 Recipe Card
Cranberry BBQ Sauce
Ingredients
- 2 dried ancho chilis
- 1 cup hot water
- 1 Tablespoon bacon fat or oil for vegetarian
- 1 cup diced white onion
- 4 cloves garlic
- 12 ounces fresh cranberries
- 4.5 ounces tomato paste 1 tube
- ⅓ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ cup molasses
- 2 Tablespoons Worcestershire sauce or soy sauce for vegetarian
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
Instructions
- Place the dried chilis in a small bowl and cover with hot water while you prep the other ingredients. Let the chili soak for 30 minutes.2 dried ancho chilis, 1 cup hot water
- In a large saucepan, heat the oil/ bacon fat over medium heat. Add the onion and then saute for 5 to 7 minutes until soft and translucent. Add the garlic and cook for an additional minute.1 Tablespoon bacon fat, 1 cup diced white onion, 4 cloves garlic
- Add the cranberries, tomato paste, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, and salt. Stir to combine. Bring to a simmer while you work on the ancho chilis.12 ounces fresh cranberries, 4.5 ounces tomato paste, ⅓ cup brown sugar, ¼ cup apple cider vinegar, ¼ cup molasses, 2 Tablespoons Worcestershire sauce, 1 teaspoon smoked paprika, ½ teaspoon kosher salt
- Remove the stems and seeds from the softened chili peppers. Add to the saucepan along with the soaking liquid. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth. Pour through a fine-mesh strainer back into the pan. Taste and adjust the salt, sugar, or vinegar as needed.
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