Cranberry-Orange BBQ Sauce

Turkey season is definitely upon us. I'm always amazed at how much interest there is online in finding new and better ways to prepare and serve a better bird at this time of year. Here's my contribution to this year's madness.

Whether you brine your Thanksgiving bird, barbecue it, or just roast it old-school, it can always use a little boost. Cranberry and orange are an obvious combination that really works well with turkey, and smoked turkey all but begs for a barbecue sauce all its own. This sauce is a brainstorm that I had while contemplating how I might kick my typical smoked bird up a notch using classic flavors that would complement my brine.

The sauce is sweet and tangy, with the subtle flavor of holiday spice and a slight lingering warm heat from the white pepper. Serve this alongside your bird and watch the reaction.

1 can (14 oz) Whole berry cranberry sauce (jellied is fine)
1/2 cup Orange juice concentrate, thawed
1/4 cup Brown sugar
1/8 cup Honey
2 Tbsp Butter, unsalted
2 Tbsp Sherry vinegar (or white wine vinegar)
2 Tbsp Worcestershire sauce
1 tsp Ground white pepper
1/2 tsp Chinese five spice (or allspice/pumpkin pie spice)
1/2 tsp Ground ancho chile

Combine all of the ingredients in a medium sauce pan.

Bring to a slight boil over medium heat, stirring frequently until all of the ingredients are well incorporated.

Reduce the heat to a simmer and let cook for five minutes.

If you're using whole berry cranberry sauce, blend the sauce well with an immersion blender.

Remove from the heat, set aside, and let cool.

Serve the warm sauce drizzled on your sliced turkey, or serve it on the side.

ranberry-Orange BBQ Sauce

ranberry-Orange BBQ Sauce

You can refrigerate the remaining sauce for up to a week.

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Anonymous Robyn said...
John, you are the BBQ sauce making master! Can't wait to try this version!
Blogger Belle said...
Thanks for sharing how to make sauce.
Blogger Unknown said...
Thanks, Robyn!
Anonymous Anonymous said...
I made this sauce for to go with a smoked turkey last night and it was very good. Tried it again at lunch today on my turkey sandwhich and it was rediculous!

Blogger Unknown said...
I'm very happy to hear that you enjoyed it, Dewy.
Blogger JayBirde said...
Thanks, John! Knocked it out of the park with this one! I didn't have any white wine vinegar, so I used some champagne vinegar instead. Nice balance between sweet & savory with some heat in the rear.....God that sounds dirty!!!

Limp Brizkit BBQ
Blogger Unknown said...
Thanks, Jay, and happy Thanksgiving.
Anonymous John Setzler said...
John, that looks awesome! Looks like it might be quite sweet? I'm looking forward to trying this one!
Blogger Unknown said...
John - It's not overly sweet. Let me know what you think.
Blogger Unknown said...
I wanted to say THANK YOU for the great sauce recipe. It went great with the turkey on Thanksgiving, and even better leftover on the turkey sandwich.

I'm looking forward to adding this one into the book for later use! Thank you for sharing it with us.
Blogger Unknown said...
It's my pleasure, Robert.

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