This may come as no surprise but I love to collect things - dishes, cookbooks, spices, rolling pins, antique platters - well you name it. I'm a sucker for all of that stuff. I might have taken my collecting fetish a tad too far though because a look in the freezer says I've been collecting too many bags of cranberries.
I love the tart little bullets and they're really not a bad thing to collect since they're so hard come by during spring and summer but enough's enough. Yesterday I used a bag of my precious treasures to whip up this barbecue sauce.
Totally different from any I've made in the past, this sauce includes frozen whole cranberries along with orange juice, tomato sauce, apple cider vinegar, brown sugar and honey. I added kick in the form of habanero hot sauce, Worcestershire sauce and Dijon mustard because I'm smart enough to know a little spicy heat is guaranteed to make you know who happy. Thing is the flavor's rather deceiving but after a good whir with the immersion blender and a little mellowing time in the refrigerator, it was just perfect. It is kinda' tart, kinda' sweet, kinda' hot and definitely a hit on this Big Guy Sandwich.
If you think it looks like he fried up some oysters, you'd be wrong although I'm pretty sure the cranberry BBQ sauce would make oysters sing too. During our shopping trip yesterday Big Guy cast a yearning eye on the some awful offal. That's what I call stuff I won't eat, like chicken gizzards and hearts. He's such a gem I couldn't deny him so he enjoyed the cranberry barbecue sauce on a ciabbata roll piled high with pan fried chicky hearts and had more as a dipper too with the boat load of extras.
Me? I had it with some sliced smoked chicken on a roll with sweet pickles and mayo. I might even have some later on a quesadilla, or with cold roast pork, or maybe slathered on chicken tenders and broiled, or in an apple butternut squash gratin, or spread on some halibut and grilled on the barbecue, or on turkey wings, or....I figure the choices are pretty well endless; however, I won't be having my cranberry barbecue sauce with any hearts or gizzards but you kinda' already knew that, didn't you.
Cranberry Barbecue Sauce (inspired by Jeff Mauro, Foodnetwork.com)
1 – 12 ounce package frozen whole cranberries
3/4 cup tomato sauce
1/2 cup apple cider vinegar
1/2 cup fresh orange juice
1/4 cup brown sugar
1 tablespoon honey
1 teaspoon Habanero hot sauce (I used Trader Joe’s)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
Combine all ingredients in a medium sized saucepan. Bring to a boil over medium heat, reduce heat and simmer for 25 minutes stirring occasionally. Remove from heat a cool slightly. Puree with an immersion blender until smooth. Place into a glass jar or container, cover and refrigerator for minimum 2 hours before using. Makes approximately 2 cups.
A year ago - Oven BBQ Pulled Pork
Two years ago - Chicken and Veggie Stew with Dumplings
Three years ago - New England Style Clam Chowder
Four Years ago - Lamb Ragu Over Vegetables