Seranda is a sweet young lady who is in charge of our purchasing department here at Barbecues Galore headquarters. Her husband Harold is a talented chef. One night, after working through the business end of a bottle of Drambuie (ugh!), we dared him to come up with a barbecued cranberry sauce recipe for Christmas. To be honest we didn’t think he’d pull it off. After all, this is a world first; uncharted territory. But, the man came through and produced an extremely tasty recipe for barbecued cranberry sauce. It’s simple and doesn’t take long at all. Grill it up a day or two before Christmas and present the sweet, smoky goodness to your guests on the big day. We’re impressed Harold.
Ingredients
- 600 Grams Fresh Cranberries 1 C.
- Cran-apple juice 1 C.
- Chicken or Turkey stock ½ C.
- Diced Red Onion 1 C.
- Diced Apple ¼ C.
- Grand Marnier 1C.
- Palm or Brown Sugar 1 T.
- Ketchup 2 tsp
- Dijon Mustard 1 tsp
- Hot Sauce 2 T.
- Worcestershire ¼ C.
- Balsamic Vinegar ¼ C.
- Sherry Vinegar 1/8 tsp
- Liquid Smoke 1 ½ T.
- Fresh Chopped Ginger 2
- Cloves Chopped Garlic
- 1 tsp each Poultry Seasoning,
- Fresh Sage & Thyme
- Salt & Pepper
Directions:
Heat BBQ with cast iron roasting pan and add cranberries.
Pan roast cranberries until their skin splits.
Add remaining ingredients.
Enjoy!