Ingredients:
3 cups cranberries ( fresh or frozen)
1 cup bottled water
1/2 cup chicken stock
1/4 cup diced onions
1/4 cup brown sugar
1/2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 fluid ounce red wine vinegar
1 fluid ounce balsamic vinegar
1/8 teaspoon liquid smoke
1 teaspoon black pepper
1/2 tablespoon ground ginger
1/4 teaspoon Tabasco sauce
1/2 teaspoon tarragon
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 tablespoon garlic powder
1 teaspoon mustard powder
3/4 teaspoon salt
Directions:
Place all ingredients into a stock pot and bring to a boil.
Boil for 15 minutes or until the liquid is reduced to 1/3.
Place in a food processor or blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!) Strain the puree through a fine mesh strainer.
Refrigerate- this sauce will last for weeks and weeks in the refrigerator!
This sauce may be used as is to baste over meats and poultry before grilling or roasting.
Servings: Serve
Time preparation: 10 min.
Time total: 55 min.