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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Brush roasted or grilled chicken, beef, pork or vegetables with this tangy-sweet barbeque sauce or use as a sandwich spread on hot winter sandwiches or grilled cheese. Ingredients:
2 tablespoons canola oil |
4 cloves garlic, crushed |
1 yellow onion, chopped |
salt and pepper |
1/4 cup dark brown sugar |
1/4 cup tomato paste |
1 tablespoon dry mustard |
1/8-1/4 teaspoon cayenne |
5 tablespoons apple cider vinegar |
1 cup cranberries (fresh or frozen and thawed) |
1 1/2 cups vegetable broth |
Directions:
1. Heat oil in a medium pot over medium high heat. Add garlic, onion, salt and pepper and cook, stirring occasionally, until deep golden brown, 12 to 15 minutes.
2. Add sugar, tomato paste, mustard and cayenne and cook, stirring constantly until darkened and fragrant, 2 to 3 minutes. Stir in vinegar and cranberries and continue to cook, stirring often, until cranberries begin to pop, 3 to 4 minutes. Stir in broth, bring to a boil, reduce heat to medium low and simmer until thickened, about 10 minutes. Set aside to let cool slightly.
3. Transfer contents of pot to a blender or food processor and purée until smooth. Transfer to a jar, seal tightly and refrigerate.
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