Ingredients with Measurements:
- 1 cup fresh or frozen cranberries
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the cranberries and place them in a saucepan with water. Bring to a boil and cook for 5 minutes, or until the cranberries burst.
2. Remove from heat and let cool slightly.
3. In a blender or food processor, puree the cranberries until smooth.
4. In a separate saucepan, combine the cranberry puree, ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, soy sauce, garlic, smoked paprika, black pepper, cayenne pepper, salt, and water.
5. Bring to a boil over medium heat, stirring constantly.
6. Reduce heat to low and simmer for 20-25 minutes, or until the sauce thickens.
7. Remove from heat and let cool.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Calories: 60
Fat: 0g
Carbohydrates: 15g
Protein: 0g
Sodium: 480mg
Sugar: 13g
Substitutions for ingredients:
- You can use canned cranberry sauce instead of fresh or frozen cranberries.
- You can use white vinegar instead of apple cider vinegar.
- You can use molasses instead of brown sugar.
- You can use maple syrup instead of honey.
- You can use liquid smoke instead of smoked paprika.
Variations:
- Add 1/4 cup of bourbon for a boozy twist.
- Add 1/4 cup of orange juice for a citrusy flavor.
- Add 1/4 cup of chopped onions for a savory taste.
Tips and tricks:
- Be careful when blending hot liquids in a blender or food processor. Start on low speed and gradually increase to avoid splatters.
- Adjust the sweetness and spiciness to your liking by adding more or less honey and cayenne pepper.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce in a small bowl or ramekin alongside grilled chicken, pork, or beef.
Garnishes:
Garnish with chopped fresh parsley or cilantro for a pop of color.
Pairings:
Pair with grilled or roasted meats, such as chicken, pork, or beef.
Suggested side dishes:
Serve with roasted vegetables, such as Brussels sprouts or sweet potatoes.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the cranberries until they burst to ensure they are fully cooked.
- Store the sauce in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Cranberries have been used in Native American cuisine for centuries. They were also used by early European settlers in America, who combined them with sugar to make a sauce similar to modern-day cranberry sauce.
Flavor profiles:
The Cranberry BBQ Sauce is sweet, tangy, and slightly spicy, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the Cranberry BBQ Sauce with grilled or roasted meats, such as chicken, pork, or beef, and roasted vegetables, such as Brussels sprouts or sweet potatoes.
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