Cranberry Barbeque Sauce
6 cups cranberries (fresh or frozen)
2 cups water
1 cup chicken stock
1/2 cup diced onion
1/2 cup brown sugar
1 Tb. tomato paste
2 Tb. Worchestershire sauce
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 tsp. liquid smoke
2 tsp. black pepper
1 Tb. ground ginger
1/2 tsp. Tabasco sauce
1 tsp. each tarragon, oregano, chili powder, thyme and paprika
1 Tb. garlic salt
2 tsp. dried mustard
1 1/2 tsp. salt
Place all ingredients into a stock pot and bring to a boil. Boil for 15 minutes
or until the liquid is reduced to 1/3.
Place in a blender in small batches and puree (always be VERY careful when
pureeing hot liquids in a blender!)
Strain the puree through a fne mesh strainer.
Refrigerate. This sauce will hold for weeks in the refrigerator!
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 barbeque
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: 5 1/2 cups