Cranberry , Barbecue Sauce , Ketchup , Apple Cider Vinegar
Best for: Brushing onto turkey near the end of grilling or serving alongside.
Cranberries give this barbecue sauce a bright holiday edge while ketchup and cider vinegar keep it firmly in backyard territory. It belongs beside turkey, but there is no reason to save the jar for November.
Grill: Side burner at medium-low heat, or a saucepan on a stable grate over moderate direct heat. Equipment: Small saucepan, spoon, measuring cups, optional immersion blender.
Ingredients
Total: 25 minutes.
- 1 cup fresh or frozen cranberries
- ½ cup ketchup
- ¼ cup packed light brown sugar
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon table salt
Directions
Combine the cranberries, ketchup, brown sugar, vinegar and water in a small saucepan.
Stir in the Worcestershire sauce, mustard, paprika, onion powder and salt. Place over moderate heat and bring to a gentle simmer.
Reduce the heat and cook for 15–20 minutes, stirring frequently, until the berries burst and the sauce thickens.
Mash the berries with a spoon for a rustic sauce, or blend carefully with an immersion blender off the heat for a smoother texture.
If using as a glaze, transfer only the amount needed to a separate bowl and brush onto turkey near the end of cooking. Keep the serving portion separate and discard sauce contaminated by a raw-poultry brush.
Serve warm, or transfer to a shallow container and refrigerate within 2 hours. Use within 3–4 days or freeze; this is a refrigerator sauce, not a canning recipe.
Grilling tip: Add cranberry barbecue sauce late in cooking because its sugar can scorch over direct heat.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
