pnw cranberry barbecue sauce
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.
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yield
serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For pnw cranberry barbecue sauce
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6 ccranberries (fresh or frozen)
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2 cwater
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1 cchicken stock
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1/2 conion, diced
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1/2 cbrown sugar
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1 Tbsptomato paste
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2 Tbspworcestershire sauce
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1/4 cred wine vinegar
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1/4 cbalsamic vinegar
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1/4 tspliquid smoke
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2 tspblack pepper
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1 Tbspground ginger
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1/2 tsptabasco sauce
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1 tspeach tarragon, oregano, chili powder, thyme and paprika
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1 Tbspgarlic salt
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2 tspground (dry) mustard
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1 1/2 tspsalt
How To Make pnw cranberry barbecue sauce
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1Place 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.
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2Place in a blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!)
OR use an immersion blender. -
3Strain the puree through a fine mesh strainer.
Refrigerate. This sauce will hold for weeks in the refrigerator! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for PNW Cranberry Barbecue Sauce:
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