Cranberry Barbecue Sauce

• Gluten free

• Produce

  • 6 oz Cranberries, fresh or frozen
  • 1 Navel orange, Zest of
  • 1/2 cup Shallots

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 tsp Dijon mustard
  • 1/4 cup Ketchup
  • 1 tsp Lemon juice
  • 1/4 tsp Liquid smoke
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Cinnamon, ground
  • 1/3 cup Granulated sugar

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/4 cup Red wine vinegar

Found on afamilyfeast.com

Ingredients

• 6 ounces fresh or frozen cranberries
• ⅓ cup granulated sugar, more if you like it sweeter
• Zest of one navel orange
• ¼ teaspoon ground cinnamon
• ¼ cup red wine vinegar
• 1 teaspoon lemon juice
• 2 teaspoons Worcestershire sauce
• ¼ teaspoon freshly ground black pepper
• ½ cup shallots, finely minced
• 1 tablespoon olive oil
• ¼ cup ketchup
• 2 tablespoons tomato paste
• 1 teaspoon Dijon mustard
• ¼ teaspoon liquid smoke

Directions

• Place all ingredients in a small sauce pan and bring to a boil. Reduce to a fast simmer and cook uncovered for 10 minutes, stirring often.
• The sauce is done when the berries pop and start to break down.
• Puree with an immersion blender and chill for later use.