Cranberry Chipotle Barbecue Sauce
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This recipe makes 1 1-1/2 cups (375 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 31 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 5 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 30 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 5 |
| folate | 1 |
Ingredients
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-1/2 cups fresh cranberries or frozen cranberries
- 1 cup water
- 1/2 cup orange juice
- 1/4 cup packed brown sugar
- 2 tbsp raspberry vinegar or red wine vinegar
- 2 tbsp fancy molasses
- 1 tsp grated orange rind
- 1 tsp adobo sauce
- 1 tsp seeded and minced chipotle peppers
Preparation
In saucepan, heat oil over medium heat; fry onion and garlic, stirring often, until softened, 5 minutes. Add ginger, cloves, salt and pepper; cook for 1 minute.
Add cranberries, water, orange juice, brown sugar, vinegar, molasses, orange rind, chipotle pepper and adobo sauce; bring to boil. Reduce heat and simmer, stirring often, until reduced by one-third and cranberries pop, 20 minutes. Let cool slightly. Transfer to blender; purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Add cranberries, water, orange juice, brown sugar, vinegar, molasses, orange rind, chipotle pepper and adobo sauce; bring to boil. Reduce heat and simmer, stirring often, until reduced by one-third and cranberries pop, 20 minutes. Let cool slightly. Transfer to blender; purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Source : Canadian Living Magazine: October 2006; Get Grilling: Summer 2007
- Keywords : Condiments/sauces; Cranberries; Boil; Blend; Molasses; Onions; Garlic;
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