Cranberry Chipotle Barbecue Sauce
45 people added this to their Recipe Box
Servings: 1 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 31 |
| pro | trace |
| total fat | 1 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 30 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 5% |
| folate | 1% |
Suggested Recipes
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2 tbsp (25 mL) vegetable oil
1 onion, chopped
1 clove garlic, minced
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) each ground cloves, salt and pepper
1-1/2 cups (375 mL) fresh or frozen cranberries
1 cup (250 mL) water
1/2 cup (125 mL) orange juice
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) raspberry vinegar or red_wine_vinegar
2 tbsp (25 mL) fancy molasses
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) each minced seeded canned chipotle pepper and adobo sauce (or 2 tsp/10 mL chipotle pepper pur?
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
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