Spicy Cranberry Barbecue Sauce
Elevate your holiday recipes with this delicious Spicy Cranberry Barbecue Sauce. The perfect blend of sweet and tangy, it’s sure to impress your guests and add a little spice to your seasonal recipes.
Beyond the Can…Homemade Cranberry BBQ Sauce
If you’re looking to put a little spin on your holiday cooking, this Spicy Cranberry Barbecue Sauce might be just the ticket. It’s a nice blend of familiar and fresh that can breathe some new life into your usual recipes.
Starting with canned whole cranberry sauce and tomato sauce, this recipe builds on flavors you probably already know and love. The sweet-tart finish is classic cranberry, but with a depth that works well beyond the Thanksgiving table.
One of the things I like about this sauce is how adaptable it is. You can dial the heat up or down depending on your mood or your guests’ preferences. Toss in some Fresno or hot finger peppers if you’re feeling spicy, or leave them out entirely if you’re not. It’s your kitchen, after all.
The thick, clingy texture of this sauce makes it great for grilling. It sticks to chicken drumsticks like nobody’s business. But don’t stop there – it’s equally at home simmering with Thanksgiving Turkey Meatballs or spread over a meatloaf.
And hey, if you’re the type who likes to color outside the lines at Thanksgiving, this sauce can be a fun way to mix tradition with something a little different. It might just spark some interesting conversation around the dinner table.
So if you’re in the mood to play around with some holiday flavors in a slightly new way, give this Spicy Cranberry Barbecue Sauce a try. It’s a little bit holiday, a little bit cookout, and a whole lot tasty.
Gather Your Ingredients
I’ve provided substitutions next to the key ingredient to help you tailor this recipe to your needs or personal taste.
- Avocado oil – used to sauté the aromatics. This is my go-to for a neutral, high-heat oil. You can use another type of vegetable or olive oil.
- Aromatics – sweet onion (like Vidalia or Maui) + fresh garlic.
- Whole cranberry sauce – from a can. Feel free to use homemade cranberry sauce or leftovers from your holiday dinner. Using ‘whole’ cranberry sauce gives this a tart bite and thick, slightly chunky consistency. If you prefer a smoother, sweeter sauce, you can substitute ‘regular’ canned cranberry sauce (the stuff that’s more like jelly).
- Sweeteners – maple syrup + molasses. Both of these add a complex sweetness to the sauce.
- Red chilies – I typically grab Fresno or hot finger peppers and use the whole thing, seeds and ribs, too. I stick with red chilies to maintain a deep red sauce, but it isn’t necessary. Choose the variety of chili pepper you like, for flavor and level of heat. I would absolutely use jarred Calabrian chilies or chipotles as well.
- Tomato sauce – just your basic tomato sauce from a can.
- Apple cider vinegar – for another fruity, tart layer.
- Yellow mustard – for a little zing.
- Umami boosters – Worcestershire sauce + coconut aminos (or soy sauce).
- Ground cinnamon – this spice compliments cranberries, and adds just a hint of holiday flavor.
Let’s Get Cooking
Here’s a step-by-step guide to help you on your way.
- Cook the veggies + cranberries – Sauté the onions until tender; then add the garlic. Stir in the cranberries, maple syrup, molasses and chilies; cook for several more minutes so the onions and cranberries soften.
- Blend until smooth – Transfer the mixture to a blender and add the tomato sauce, vinegar, mustard, Worcestershire and coconut aminos. Puree the mixture until it’s smooth.
- Build flavor – Return the sauce to the pot and bring it to a boil. Reduce the heat to medium-low and partially cover to help prevent splatters. Simmer for about 20 minutes to thicken and marry the flavors.
Helpful Recipe Tips
- Make it more or less spicy – Choose your chili based on how much heat you like (this is a pretty comprehensive chart of chilies by their Scoville ranking). The spiciest part of a chili pepper is the white pith, or ribs. By removing the pith, you can decrease the intensity. If you’re working with really spicy chilies, use a glove when handling them so the oils don’t transfer to your fingers.
- Avoid messy splatters – cover the pot with a lid during the simmer so hot barbecue sauce doesn’t splatter all over you or your cooktop. I like to leave the lid a little askew to allow steam to escape.
- Thick or thin? – If you prefer a thinner sauce, whisk in some water, broth or cranberry juice, one tablespoon at a time until it reaches your desired consistency.
- Other ways to use up cranberry sauce – put what’s left of the can to good use by making Turkey Wraps with Cranberry + Goat Cheese or Cheesy Cranberry Turkey Sliders!
Storing Homemade BBQ Sauce
Transfer your yummy sauce to an airtight container, like a mason jar, and refrigerate it for one to two weeks.
For longer storage, portion the sauce into smaller freezer-safe containers and freeze for up to 3 months.
Get on the Sauce Train!
- Honey Chipotle BBQ Sauce
- Garlic Tomato Confit
- Mushroom Marsala Sauce
- Nuoc Mam (Vietnamese Dipping Sauce)
- Chimichurri
- French Mayonnaise
- Chili Crisp Dumpling Sauce
- Charred Tomato Salsa
Spicy Cranberry Barbecue Sauce
Ingredients
- 1 tablespoon avocado oil, or vegetable oil
- 1 sweet onion, chopped fine
- 2 cloves garlic, minced
- 1 cup whole cranberry sauce, (from a can)
- ¼ cup maple syrup
- 2 tablespoons molasses
- 2 red chilies, roughly chopped with seeds/ribs (choose mild or spicy)
- 15 ounces canned tomato sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon coconut aminos, (or 2 teaspoons soy sauce)
- ½ teaspoon ground cinnamon
Instructions
- In a large saucepan, heat the oil over medium heat. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Stir in the cranberries, maple syrup, molasses and chilies. Continue cooking for about 5 minutes, stirring occasionally.
- Transfer to a blender and add the tomato sauce, vinegar, mustard, Worcestershire and coconut aminos. Puree the mixture until smooth.
- Return the sauce to the pot and bring it to a boil. Reduce heat to medium-low and partially cover to help prevent splatters. Simmer for about 20 minutes to thicken and marry the flavors.
Notes
- Make it more or less spicy – Choose your chili based on how much heat you like (this is a pretty comprehensive chart of chilies by their Scoville ranking). The spiciest part of a chili pepper is the white pith, or ribs. By removing the pith, you can decrease the intensity. If you’re working with really spicy chilies, use a glove when handling them so the oils don’t transfer to your fingers.
- Thick or thin? – If you prefer a thinner sauce, whisk in some water, broth or cranberry juice, one tablespoon at a time until it reaches your desired consistency.
- Storing your sauce – Transfer to an airtight container and refrigerate for one to two weeks. For longer storage, transfer to a freezer-safe container and freeze for up to 3 months.
Nutrition
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