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pnw cranberry barbecue sauce

elmotoo avatar
Recipe by
Beth Renzetti
@elmotoo

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.

yield serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For pnw cranberry barbecue sauce

  • 6 c
    cranberries (fresh or frozen)
  • 2 c
    water
  • 1 c
    chicken stock
  • 1/2 c
    onion, diced
  • 1/2 c
    brown sugar
  • 1 Tbsp
    tomato paste
  • 2 Tbsp
    worcestershire sauce
  • 1/4 c
    red wine vinegar
  • 1/4 c
    balsamic vinegar
  • 1/4 tsp
    liquid smoke
  • 2 tsp
    black pepper
  • 1 Tbsp
    ground ginger
  • 1/2 tsp
    tabasco sauce
  • 1 tsp
    each tarragon, oregano, chili powder, thyme and paprika
  • 1 Tbsp
    garlic salt
  • 2 tsp
    ground (dry) mustard
  • 1 1/2 tsp
    salt

How To Make pnw cranberry barbecue sauce

  • 1
    Place 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.
  • 2
    Place in a blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!) OR use an immersion blender.
  • 3
    Strain 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!
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