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.

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Sauce

American

2 tbsp servings (makes about 2½ cups)

30 kcal

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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