Cranberry BBQ Sauce Recipe
Cranberry BBQ Sauce Recipe blends fresh cranberries, spices, and tangy ingredients into a rich, flavorful sauce. Slow-cooked to develop depth, it offers a balance of sweet, smoky, and tart notes. Ideal for enhancing grilled meats, roasted vegetables, or sandwiches, this sauce brings a unique twist to traditional BBQ. Easy to prepare and store, it adds vibrant flavor to meals.
Equipment
- Medium to large saucepan
- Wooden spoon or heatproof spatula
- Knife and cutting board
- Blender or immersion blender
- Jar or airtight container (for storage)
Ingredients
- 6 cups fresh cranberries rinsed
- 1 ½ cups water
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard optional
- ¼ cup brown sugar or honey adjust to taste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon smoked paprika or chili powder for a smoky flavour
- 2 cloves garlic minced
- 1 yellow onion diced
- 2 tablespoons fresh ginger minced
- Salt & freshly ground black pepper to taste
Instructions
Start With The Aromatics:
- Grab a medium saucepan and place it over medium heat. If you like, drizzle in a bit of oil. Toss in your chopped onion, garlic, and ginger. Cook for about 3 to 4 minutes, stirring occasionally, until everything softens and smells amazing.
Add The Rest:
- Now stir in the cranberries, water, ketchup, apple cider vinegar, Dijon mustard (if you’re using it), brown sugar or honey, Worcestershire sauce, smoked paprika or chili powder, plus a bit of salt and pepper. Mix everything together well.
Let It Simmer:
- Bring the mixture to a gentle boil, then turn the heat down low. Let it bubble away for 20 to 25 minutes. Give it a stir now and then. The cranberries should pop and break down, and the sauce will start to thicken.
Blend If You Want:
- If you prefer a smooth sauce, use a stick blender right in the pot, or transfer everything to a regular blender (just be careful with the hot liquid). Or skip this step if you like a chunkier texture.
Cool It Down & Store:
- Once the sauce is done, let it cool completely. Spoon it into a jar or any airtight container. It’ll keep in the fridge for up to 2 weeks, or stash it in the freezer for up to 3 months.