Looking for a homemade BBQ sauce that's a little different? This Cranberry BBQ Sauce combines tart cranberries, smoky chipotle peppers, brown sugar, bacon, and warm spices into a smooth, sweet-and-smoky sauce that's perfect for pork, turkey, chicken, ham, salmon, and even meatballs. It's especially popular during the holidays but delicious all year.
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Why Cranberries Make Great BBQ Sauce
Fresh cranberries naturally balance the sweetness found in traditional BBQ sauce, creating a bright, tangy flavor that's perfect for this homemade version. In this recipe, that tart flavor is mellowed with brown sugar while smoky chipotle peppers, bacon, garlic, onions, lemon, and warm spices create a rich, savory depth. The result is a smooth BBQ sauce that's sweet, tangy, smoky, and just a little spicy.
Although Cranberry BBQ Sauce is especially popular during the holidays with turkey and ham, it's just as delicious year-round on grilled or smoked pork, chicken, salmon, shrimp, and even meatballs.
Why You'll Love This Homemade Cranberry BBQ Sauce
If you're looking for a homemade BBQ sauce that's a little different from the usual tomato-based version, this recipe is a great place to start. It comes together with simple ingredients, is easy enough for beginning cooks, and delivers a unique balance of sweet, smoky, and tangy flavors.
Use it as a glaze during the last few minutes of grilling or roasting, serve it as a dipping sauce, or spoon it over sliced pork tenderloin, smoked turkey, ham, grilled chicken, or seafood.
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Here's What You Need
Ingredient Notes
- Cranberries: Fresh or frozen whole cranberries provide the bright, tart flavor that makes this sauce unique. Frozen berries can go straight from the freezer. If necessary, substitute one 15-ounce can of whole-berry cranberry sauce or cranberry jelly, but reduce the brown sugar until you've tasted the finished sauce.
- Chipotle Peppers in Adobo Sauce: Chipotle peppers in adobo sauce give this BBQ sauce its signature smoky flavor with a mild to medium heat. Start with one pepper if you're sensitive to spice, then add more to suit your taste. If you can't find chipotles in adobo, substitute a fresh jalapeño for a milder sauce or a habanero if you prefer more heat, although neither will provide the same smoky flavor.
- Beef Stock: Beef stock adds richness and depth, but chicken or vegetable stock also work well. Cranberry juice or water can be substituted in a pinch, although the finished sauce will be lighter.
- Bacon: Bacon grease adds smoky richness. If you don't have any on hand, cook a few slices of bacon first or substitute butter, olive oil, or vegetable oil.
- Onions: Sweet onions provide a mild, balanced flavor without overpowering the cranberries. Yellow onions are the best choice, but Vidalia onions or shallots work just as well.
Cookware
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Dutch oven, Cast-Iron Dutch oven, Small Food Processor, Large Food Processors, Kitchen Strainer, Blender, Immersion Blender, Food Mill.
Hints and Tips (FAQs)
If you can't find fresh or frozen cranberries, you can use canned cranberry sauce or jelly. I've done that many times, and it's good. Use a 15-ounce can, but remember there are other ingredients like sugar in the canned sauce, so you should consider the amount of brown sugar you use
It can be if you like it spicy, but it doesn't have to be if you don't. The ingredients that potentially add spice are chili powder, cumin, and chipotle peppers in adobo sauce. Adjust these ingredients to match your desired level of heat. The recipe uses about ¼ ounce (1 chipotle pepper) for a mild to medium level of heat. Add more if you like a spicier sauce.
Cranberries are pretty tart, plus this recipe uses lemon juice and zest as well as apple cider vinegar. This tartness is countered with light brown sugar. Adjust these ingredients to reach your desired level of tartness.
The final consistency of the sauce will depend upon the amount of liquid you add. You may use more than two cups of stock to get the consistency you like....and that's perfectly fine.
Cranberry BBQ Sauce has a balanced sweet, tart, smoky flavor with just a touch of heat from the chipotle peppers. The cranberries provide a bright tanginess that's mellowed by brown sugar, while bacon, garlic, onions, and spices create a rich savory backbone. It's less sweet than many bottled BBQ sauces and pairs especially well with pork, turkey, chicken, ham, and salmon.
Here's What You Do
First…you have a beer. That's the secret to no-angst cooking-fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they'll be used, and set out your equipment. With everything in place and your mindset right, you're ready to cook with confidence and enjoy the process as much as the meal.
Mise En Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything's ready to go, most of the work is behind you-and the cooking becomes simple, seamless, and enjoyable.
Build the Flavor Base
What happens in this step? We'll slowly sauté the onions, garlic, and spices in bacon fat to build a deep savory foundation before the cranberries and seasonings are added.
Cook the Cranberries
What happens in this step? The cranberries soften, burst, and release their natural juices while the sweet, smoky, and tangy flavors blend into a rich, concentrated mixture.
Blend Until Smooth
What happens in this step? We'll puree the cooked mixture and strain it to create a smooth, velvety base without skins or seeds.
Finish the Sauce
What happens in this step? We'll gradually whisk in stock until the sauce reaches your preferred consistency, then simmer everything together so the flavors fully develop.
Lagniappe Tip: Homemade BBQ sauce thickens as it cools. If it seems a little thin when it's hot, let it rest for 10 to 15 minutes before adding more stock or reducing it further. You'll end up with a more accurate final consistency.
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Serving Suggestions
Brush homemade Cranberry BBQ Sauce over pork, turkey, or chicken during the final minutes of grilling or roasting, or serve it alongside grilled salmon, shrimp, meatballs, and even venison as a dipping or finishing sauce. Its sweet, smoky, slightly tart flavor complements everything from holiday ham to backyard barbecue.
Here are some of Sweet Daddy D's favorites that would be great with some Cranberry BBQ Sauce!
Sweet Daddy D has some other great sauces:
Storage and Leftover Tips
Let the sauce cool completely before storing it in an airtight container or mason jar. Refrigerate for up to 2 weeks. The sauce will thicken as it chills; whisk in a little water or stock while gently reheating if you'd like a thinner consistency.
Freeze for up to 3 months in individual portions. Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally until smooth.
Tell Us About It!
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Recipe
Cranberry BBQ Sauce
Here's What You Need
- 3 tablespoons bacon fat
- 1 cup yellow onion finely chopped (see Notes)
- 2 tablespoons garlic finely chopped
- 12 ounces cranberries fresh or frozen. This is about 3 cups (see Notes)
- 1 ¼ cup light brown sugar
- 3 tablespoons chili powder
- 2 tablespoons sweet smoked paprika
- 2 teaspoons ground cumin
- zest of 1 lemon
- Juice of ½ Lemon
- ¼ cup apple cider vinegar
- 1 chipotle pepper in adobo sauce finely chopped (about ¼ ounce)
- 2 cups beef stock or broth see Notes
- Kosher salt to taste
Here's What You Do
- Melt the bacon grease in a Dutch oven over medium-high heat. If using bacon instead of bacon grease, cut it into 1-inch pieces and cook until the fat has rendered. Remove the bacon, leaving the rendered fat in the Dutch oven, then add the onions.
- Reduce heat to medium and sauté the onions, stirring almost constantly, until softened and translucent-about 5 minutes.
- Add the garlic and stir until aromatic, about 2 minutes.
- Add the chili powder, paprika, cumin, and lemon zest. Stir constantly for about 2 minutes to bloom the spices.
- Add the chopped chipotle pepper, cranberries, and a pinch of salt. Stir well to coat the cranberries with the spice mixture.
- Add the vinegar, lemon juice, and brown sugar. Stir well for a couple of minutes, until all the ingredients are combined.
- Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally, until most of the cranberries have burst.
- Remove the Dutch oven from the heat and set aside for 5 minutes.
- Pour the cranberry mixture into a blender and blend until completely smooth. The sauce will have a thick, smooth, paste-like consistency at this point. (See Notes)
- Press the cranberry paste through a kitchen strainer. Scrape off the bottom of the strainer and return the processed cranberry sauce to the Dutch oven. (see Notes)
- Place the Dutch oven over medium-high heat. Stir in 1 cup of beef stock, whisking until smooth. Add additional stock a little at a time until the sauce reaches your preferred consistency. Bring to a gentle boil, then reduce to a high simmer for about 5 minutes.
- Reduce to a low simmer, cover, and allow it to simmer for about 15 minutes, whisking occasionally to keep the sauce smooth. Add more beef stock to thin out the sauce, if desired. (If you need it to thicken, just simmer without the cover)
- Remove from the heat and let the sauce rest for about 10 minutes before serving. The sauce will thicken slightly as it cools. If needed, whisk in additional stock or water when reheating to reach your desired consistency.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Lydia says
Fantastic recipe. We substituted bacon fat for olive oil and added a little cinnamon and it turned out perfect. Thank you! Perfect sauce for cranberry lovers and bbq lovers alike.
Sweet Daddy D says
Thanks, Lydia. I appreciate you trying my recipe...I really like this one too! Glad you liked it, thanks for taking the time to reach out.
Some guy says
I did this sauce minor changes, confusions and went on deep fried chicken while the turkey was cooling. Best Thanksgiving sauce ever. Thanks.
Sweet Daddy D says
Thanks, Jimmy. Glad you liked it. I think the recipe needs some going-over and will likely do that soon. I appreciate you reaching out!