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Cranberry-Orange BBQ Sauce
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Description
Turkey season is definitely upon us. I’m always amazed at how much interest there is online in finding new and better ways to prepare and serve a better bird at this time of year. Here’s my contribution to this year’s madness.
The sauce is sweet and tangy, with the subtle flavor of holiday spice and a slight lingering warm heat from the white pepper. Serve this alongside your bird and watch the reaction.
Ingredients
- 1 can (14 Oz. Size) Whole Berry Cranberry Sauce (jellied Is Fine)
- ½ cups Orange Juice Concentrate, Thawed
- ¼ cups Brown Sugar
- ⅛ cups Honey
- 2 Tablespoons Butter, Unsalted
- 2 Tablespoons Sherry Vinegar (or White Wine Vinegar)
- 2 Tablespoons Worcestershire Sauce
- 1 teaspoon Ground White Pepper
- ½ teaspoons Chinese Five Spice (or Allspice/pumpkin Pie Spice)
- ½ teaspoons Ground Ancho Chile
Preparation
Combine all of the ingredients in a medium sauce pan. Bring to a slight boil over medium heat, stirring frequently until all of the ingredients are well incorporated. Reduce the heat to a simmer and let cook for five minutes.
If you’re using whole berry cranberry sauce, blend the sauce well with an immersion blender.
Remove from the heat, set aside, and let cool.
Serve the warm sauce drizzled on your sliced turkey, or serve it on the side. You can refrigerate the remaining sauce for up to a week.
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2 Comments
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jhodge123 on 11.24.2011
I made this and it was AWESOME!!! Thanks
Laurie - Simply Scratch on 11.23.2011
I bet this is awesome!