Cranberry BBQ Sauce
This homemade cranberry BBQ sauce combines fresh cranberries, dried ancho chiles, molasses, and tomato for a thick, smoky barbecue sauce that's tangy without being too sweet. Perfect for smoked turkey breast, grilled chicken, and wings.
Servings: 2.5 cups
Calories: 509kcal
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.
- 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.
- 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.
- 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.
Notes
This is a thicker BBQ sauce for grilling. Add 1 tablespoon of warm water at a time to thin it out.
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