Cranberry BBQ Sauce with Orange

5 from 1 vote

This cranberry orange flavored barbeque sauce is perfect for your holiday table!

Prep Time5

Cook Time15

Total Time20

Course: Condiment

Cuisine: American

Servings:

Calories: 72kcal

Cost: $5

Start by rinsing the cranberries and oranges. Add the cranberries to a medium saucepan. Zest the outside of two oranges and add the orange zest to the saucepan. Quarter the oranges and squeeze the orange juice into the pot.
1 cup Fresh Whole Cranberries, 2 medium Oranges
Add the honey to the pot of fruit. Turn on the stove to medium heat and bring to a low boil to start cooking down the cranberries.
1/2 cup Honey
After the cranberries are soft enough to mush, turn the heat to low while you add the rest of the ingredients. Stir and bring the heat back up to medium. Cook on the stovetop, stirring frequently to prevent scorching, until the sauce is reduced to the thickness you desire.
2 tablespoon Tomato Paste, 3 tablespoon Ketchup, 1/4 cup Apple Cider Vinegar, 2 tablespoon Brown Sugar, 1/2 teaspoon Salt, 1/2 teaspoon Pepper, 1/4 teaspoon Cinnamon
Once the sauce has reached the desired thickness, turn off the heat. Proceed carefully to avoid burning yourself--use an immersion blender to blend it until smooth. If you don't have an immersion blender, you could use a regular blender or food processor, but be careful pouring the hot sauce.
Pour the cranberry BBQ sauce into an airtight container, such as a pint jar with a lid. Store in the refrigerator. This sauce is good for up to two weeks with proper refrigeration.

Stir frequently when boiling to prevent burning or scorching.
If you would like your sauce less sweet, you can omit the brown sugar.
To bring out even more tang, add an additional tablespoon of apple cider vinegar.
For a bit of heat, add a pinch of cayenne pepper. 1/4-1/2 teaspoon of chili powder would also add a delightful smoky flavor.
Use hot honey for another added kick!
For an even thicker sauce, reduce an additional minute or two, stirring frequently to prevent burning.
This sauce tastes even better the next day! Store in the fridge overnight to let the spices and citrus meld together.
Frozen cranberries work great--no need to thaw. Add them straight to the pot and cook just like fresh.