Is it BBQ sauce… is it cranberry sauce… well – it’s both! Which makes it a great condiment to enjoy year round, at BBQs in the Summer and for holidays in the Winter. Generously pour this sweet and sour Honey Cranberry BBQ sauce on poultry, pork, meatballs or steak dishes. Let’s cook…
This recipe was first published in The Home Chef’s Sous Vide Cookbook.
Why is Honey Cranberry Barbecue Sauce great to make…
- YUMMY and BEAUTIFUL – It’s a homemade cranberry sauce recipe which will be a showstopper at your next gathering.
- FAST –The recipe is simple and finishes quickly.
- It’s a fantastic sauce for leftover turkey sandwiches (see this turkey avocado sandwich recipe)
New to cooking Honey Cranberry BBQ Sauce? See my step by step video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make Honey Cranberry BBQ Sauce.
- cranberries, fresh or frozen
- honey
- brown sugar
- ketchup
- red wine vinegar
- lemon juice
- garlic salt
- powdered onion
- black pepper
- Worcestershire Sauce
See the best game day smoker recipes…
How to make Honey Cranberry BBQ Sauce
Now I’ll walk you through it…
Quick look at Honey Cranberry BBQ Sauce Recipe
- Add all ingredients to a large saucepan.
- Cook cranberry mixture over medium heat until it boils lightly.
- Finish cranberry BBQ sauce by stirring regularly until it thickens.
- Enjoy.
Slather this on oven baked turkey legs or smoked turkey legs…
Detailed recipe steps
- Add all ingredients to a large sized saucepan on the stove (cranberries, honey, brown sugar, ketchup, red wine vinegar, lemon juice, garlic salt, powdered onion, black pepper and Worcestershire Sauce). Stir together.
- Set the burner to medium heat and cover it with a lid (FYI: the cranberries will burst as the cook).
- Bring mixture up to a light boil and most of the cranberries have burst. This step takes me about 5-10 minutes.
- Turn heat down to medium-low and simmer for 10-15 minutes until thickened to your desired level. Stir regularly every few minutes as it thickens. Generally, sauce will be done when it’s thick enough to coat the back of a spoon.
- Turn off heat from sauce and let cool for 5-10 minutes, or as needed before storing in the fridge or enjoying it on food.
Try another easy BBQ dish like this 321 rib method or grilled chicken wings recipe…
Make meatballs with cranberry sauce and bbq sauce
*recipe video and demonstration coming soon!
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FAQs
You do not need fresh cranberries for this recipe. A bag of frozen cranberries might be easier to find at your grocer. Feel free to use fresh or frozen cranberries for this recipe.
For any leftover cranberry sauce, store it in an airtight container like a mason jar and store in your fridge for up to 1 – 2 weeks. You could also freeze any leftovers for a couple of months.
This recipe makes for a thicker cranberry bbq sauce because the cranberries will be more intact when you’re simmering the sauce. If you want to thin out the sauce a bit, just blitz it in a blender to your desired consistency.
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making this tasty sweet and tangy cranberry BBQ Sauce.
See how to make smoked turkey breast to enjoy with this freshly made BBQ sauce…
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Honey Cranberry BBQ Sauce Recipe | Sip Bite Go
Video
Ingredients
- 1 cup cranberries fresh or frozen
- ½ cup honey
- 1 tbsp brown sugar
- ¼ cup ketchup
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- ½ tsp garlic salt
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 tbsp Worcestershire Sauce
Instructions
- Add all ingredients to a large sized saucepan on the stove (cranberries, honey, brown sugar, ketchup, red wine vinegar, lemon juice, garlic salt, powdered onion, black pepper and Worcestershire Sauce). Stir together.
- Set the burner to medium heat and cover it with a lid (FYI: the cranberries will burst as the cook).
- Bring mixture up to a light boil and most of the cranberries have burst. This step takes me about 5-10 minutes.
- Turn heat down to medium-low and simmer for 10-15 minutes until thickened to your desired level. Stir regularly every few minutes as it thickens. Generally, sauce will be done when it’s thick enough to coat the back of a spoon.
- Turn off heat from sauce and let cool for 5-10 minutes, or as needed before storing in the fridge or enjoying it on food.
Nina says
Hi! I would love to try this with my homemade meatballs for the holidays. Could you make this in the crockpot on high? Will the cranberries still burst (eventually)? Thanks!