Cranberry BBQ Sauce Recipe

Course: Condiment

Cuisine: American

Keyword: Homemade BBQ Sauce

Prep Time: 30

Cook Time: 2

Total Time: 32

Servings: cups

Calories: 573kcal

Author: Chef Jessica Formicola

Sweet-tart and glossy, this cranberry BBQ sauce brings holiday flavor to wings, meatballs, ribs, and leftover turkey sandwiches. With a gentle chile warmth and optional bourbon finish, it packs a lit of flavors into one sauce.

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Equipment

Ingredients

1 1/2 cups coffee , hot
1 dried ancho chile
1/2 cup diced red onion
3/4 cup blueberries , fresh or frozen thawed
1/2 cup dried cranberries
4 large garlic cloves , coarsely chopped
1 dried chipotle chile , stems and seed removed, coarsely chopped
4 cups ketchup
1 cup dark brown sugar
1/2 cup red wine
2 tablespoons coarse Dijon mustard
1 tablespoon black pepper
1/4 teaspoon ground cinnamon

Instructions

Combine the 1 1/2 cups coffee in a small bowl with 1 dried ancho chile to reconstitute. The pepper will start to moisten, almost to the point of disintegrating. Submerge with a fork, making sure all areas of the pepper are soggy. Remove pepper from coffee (reserving liquid) to a cutting board. Cut off the stem and then coarsely dice, removing at least 1/2 of the seeds. Seeds = heat. Want less heat? Remove more seeds or vice versa. Place in a large food processor.
Heat a small frying pan over medium heat and then coat with cooking spray. Add the chopped 1/2 cup diced red onion, saute until opaque and soft. Remove and combine to chipotle chile in the food processor.
Add the 3/4 cup blueberries, 1/2 cup dried cranberries, minced 4 large garlic cloves and 1 dried chipotle chile to the food processor with the 1 cup reserved coffee from the reconstitution. Pulse until it forms a fine, grainy puree.
In the top portion of a double boiler, stir together the 4 cups ketchup, 1 cup dark brown sugar, 1/2 cup red wine, 2 tablespoons coarse Dijon mustard, 1 tablespoon black pepper, and 1/4 teaspoon ground cinnamon. Slowly pour in fruit puree mixture from the food processor.
Simmer for 1 1/2 hours over low heat to reduce, stir frequently. The edges will get syrupy, scrap off and re-combine to mixture.
Use immediately or freeze.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage

This cranberry bbq sauce will stay in the refrigerator for up to a week in an airtight container.

Freezing

You can also freeze this sauce. It will stay for up to three months in a freezer-safe container.

Nutrition