Tangy Cranberry Bbq Sauce
Elevate your barbecue game with this irresistibly Tangy Cranberry BBQ Sauce, a vibrant blend of sweet, tart, and smoky flavors. Featuring the boldness of fresh or frozen cranberries paired with classic BBQ staples like ketchup, brown sugar, and Worcestershire sauce, this sauce is the perfect balance of tanginess and sweetness. Hints of apple cider vinegar, Dijon mustard, and smoked paprika add depth and complexity, while an effortless simmer-and-blend technique ensures a silky, thick texture that clings beautifully to grilled meats or veggies. Ready in just 25 minutes, this homemade BBQ sauce is versatile enough to double as a marinade, glaze, or dipping sauce. Make it ahead, store it in the fridge, and let its crowd-pleasing flavor transform your next cookout!
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Recipe Information
Ingredients
- 2 cups cranberries (fresh or frozen)
- 1 cup ketchup
- 0.5 cup brown sugar
- 0.25 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 0.5 cup water
Instructions
In a medium saucepan, combine the cranberries and water over medium heat.
Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the cranberries soften and burst.
Reduce the heat to low and stir in the ketchup, brown sugar, apple cider vinegar, honey, Worcestershire sauce, and Dijon mustard.
Add the smoked paprika, garlic powder, onion powder, and ground black pepper. Stir until all the ingredients are well combined.
Simmer the sauce on low heat for about 10 minutes, stirring occasionally, to allow the flavors to meld together.
Remove the sauce from the heat and let it cool for a few minutes.
Blend the sauce using an immersion blender or transfer it to a stand blender to achieve a smooth, thick texture. Be careful when blending hot liquids.
Taste the sauce and adjust the seasoning as needed (e.g., adding more sugar for sweetness or vinegar for tanginess).
Once blended, transfer the sauce to a clean jar or airtight container and let it cool completely before sealing.
Store the sauce in the refrigerator for up to 2 weeks. Use it to glaze grilled meats, as a dipping sauce, or as a marinade!
Nutrition Facts
Calories |
80 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.2 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
