Cranberry-Tomato Barbecue Sauce
Use this sweet and tangy barbecue sauce as you would any other, brushing it on during the final few minutes of cooking. For a spicier sauce, increase the cayenne.
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bag (12 ounces) cranberries, fresh or frozen (no need to thaw)
  • 1/2 cup maple syrup
  • 2 tablespoons mild molasses
  • 3 tablespoons no-salt-added tomato paste
  • 2 tablespoons balsamic vinegar
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

    1. In a large saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, for seven minutes or until onion is tender.

    2. Add cranberries, maple syrup, and molasses and cook, stirring frequently, for seven minutes or until most of cranberries have popped.

    3. Stir in tomato paste, vinegar, Worcestershire sauce, cumin, salt, and cayenne and cook five minutes or until the sauce is of ketchuplike consistency.

    Nutritional Information
    Per 1/4 cup: 116 calories, 1.9g total fat, 0.3g saturated fat, 1.3g monounsaturated fat, 0.2g polyunsaturated fat, 2.3g dietary fiber, 1g protein, 26g carbohydrate, 0mg cholesterol, 166mg sodium.

    Date Published: 09/19/2005 > Printer-friendly Version
    Makes 2 cups

    Prep Time