Let me tell you, this cranberry BBQ sauce is a game-changer. It’s tangy, sweet, and just a little smoky—perfect for glazing your holiday ham, brushing on grilled chicken, or even dipping fries into. I first whipped this up last Thanksgiving because I had a bag of cranberries sitting in the fridge, and let’s just say it stole the show. My family couldn’t stop raving about it! Since then, it’s become my go-to sauce for everything from summer BBQs to cozy winter meals. Trust me, once you try it, you’ll want to keep a jar in your fridge all year round.
Why You’ll Love This Cranberry BBQ Sauce
Oh man, where do I even start? This sauce is seriously addictive, and here’s why:
- Super simple – Just dump everything in a pot and let it bubble away while you do other things
- Perfect balance – Tangy cranberries meet sweet brown sugar with just the right smoky kick
- Crowd-pleaser – My pickiest eater friends always ask for seconds (and the recipe!)
- Super versatile – Glaze meats, jazz up sandwiches, or dunk anything crunchy into it
- Holiday hero – Gives traditional Thanksgiving leftovers an exciting new twist
Honestly, once you taste it, you’ll find excuses to put it on everything!
Ingredients for Cranberry BBQ Sauce
Okay, let’s gather our flavor magic! Here’s what you’ll need to make this incredible cranberry BBQ sauce:
- 2 cups fresh or frozen cranberries (no need to thaw if frozen – they’ll cook down beautifully)
- 1 cup ketchup (use your favorite brand – I’m partial to the classic red bottle)
- 1/2 cup apple cider vinegar (that tangy punch is essential!)
- 1/2 cup packed brown sugar (pack it in there nice and tight for maximum sweetness)
- 1/4 cup honey (local if you’ve got it – adds such nice depth)
- 1 tablespoon Worcestershire sauce (that umami secret weapon)
- 1 teaspoon garlic powder (trust me, powder works better than fresh here)
- 1 teaspoon onion powder (same deal – no chopping required!)
- 1/2 teaspoon smoked paprika (this is what gives it that BBQ soul)
- 1/2 teaspoon black pepper (freshly ground if you’re feeling fancy)
- 1/4 teaspoon salt (just enough to make all the flavors pop)
See? Nothing too crazy – just simple ingredients that come together to make something truly special. Now let’s get cooking!
How to Make Cranberry BBQ Sauce
Alright, let’s dive into making this gorgeous ruby-red sauce! Don’t worry – it’s foolproof. Just follow these simple steps, and you’ll have the most amazing cranberry BBQ sauce ready in no time.
Step 1: Combine Ingredients
Grab your trusty medium saucepan (I use my 3-quart one) and dump everything in – cranberries, ketchup, vinegar, all those lovely spices – the whole gang! No fancy order needed here. Set it over medium heat and give it a good stir to get everyone acquainted.
Step 2: Simmer and Blend
Now comes the magic! Once it starts bubbling, lower the heat and let it simmer gently for about 20 minutes. You’ll want to stir every few minutes – those cranberries pop as they cook, and stirring prevents any sticky situations. When it’s thick and the cranberries have completely broken down, take it off the heat. Now, grab your immersion blender (or carefully transfer to a regular blender) and puree until silky smooth. Careful – it’s hot! Let it cool slightly before tasting and adjusting flavors.
See? Told you it was easy! Now let’s talk about how to make it absolutely perfect every time…
Tips for Perfect Cranberry BBQ Sauce
Listen up – after making this sauce about a hundred times (no exaggeration!), I’ve learned some tricks:
- Taste as you go! Too tart? Add honey. Too sweet? Splash in more vinegar. Your perfect balance might be different from mine.
- Immersion blender for the win – Way easier than transferring hot sauce to a blender (speaking from messy experience!).
- Watch the simmer – Cranberries pop dramatically! Keep the heat low-medium and stir often unless you want a polka-dotted stovetop.
- Let it mellow – Flavors deepen beautifully overnight. If you can wait, do!
These little nuggets of wisdom will take your sauce from good to “Oh my god, what IS this?!”
Serving Suggestions for Cranberry BBQ Sauce
Oh, the places this sauce can go! Here’s how I love to use it:
- Holiday ham glaze – Brush it on during the last 30 minutes of baking for a sticky-sweet crust that’ll have everyone fighting for the crispy bits
- Grilled chicken wings – Toss just-cooked wings in warm sauce for finger-licking goodness
- Meatball sub twist – Swap out marinara for this tangy cranberry version – game changer!
- Cheese board star – Serve warm in a little bowl with crackers and brie for instant holiday vibes
- Breakfast upgrade – Drizzle over cream cheese-slathered bagels (trust me on this one!)
Honestly? I’ve even used it as a salad dressing thinned with olive oil – it’s THAT versatile!
Storage and Reheating Instructions
Good news – this sauce keeps beautifully! Just pour it into an airtight container (I love using mason jars) and pop it in the fridge where it’ll stay delicious for about 2 weeks. Need to store it longer? Freeze it in small portions – it thaws perfectly overnight in the fridge. To reheat, just warm gently in a saucepan or microwave, adding a splash of water if it thickens too much. Pro tip: Label your containers unless you want to play “mystery sauce” later like I may have done once or twice!
Cranberry BBQ Sauce Variations
Want to play around with flavors? Here are my favorite ways to mix it up:
- Citrus kick – Stir in 1 tablespoon orange zest and swap half the vinegar for fresh orange juice. Perfect with turkey!
- Spicy version – Add 1-2 minced chipotle peppers in adobo sauce for smoky heat that’ll wake up your taste buds.
- Herbaceous twist – Throw in 2 sprigs of fresh rosemary while simmering (remove before blending) for a woodsy aroma.
The beauty of this sauce is how easily it adapts – don’t be afraid to get creative!
Nutritional Information
Just a heads up – nutrition varies based on your specific ingredients and brands. This cranberry BBQ sauce is naturally vegetarian and packed with fruity goodness from those beautiful cranberries!
FAQs About Cranberry BBQ Sauce
You’ve got questions? I’ve got answers! Here are the things people ask me most about this magical sauce:
Can I use dried cranberries instead?
Oh honey, don’t do it! Dried cranberries won’t break down the same way and you’ll miss that perfect texture. Fresh or frozen work best – promise!
Help! My sauce is too tart – how do I fix it?
No worries! Stir in an extra tablespoon of honey or brown sugar at a time until it balances out. Sometimes I add a pat of butter too – makes it silky and tones down the acidity beautifully.
Is there a substitute for Worcestershire sauce?
In a pinch, you can use soy sauce or even balsamic vinegar, but you’ll lose some complexity. If you’re vegetarian, coconut aminos work great too.
Can I make this ahead for Thanksgiving?
Absolutely! In fact, it’s better after a day or two when flavors meld. Just store it in the fridge and gently reheat before serving.
Why won’t my sauce thicken?
Patience, my friend! Keep simmering (uncovered!) until it reduces. If you’re really in a hurry, mix 1 tsp cornstarch with 1 tsp water and stir it in, then cook 2 more minutes.
Irresistible 2-Ingredient Cranberry BBQ Sauce Recipe
A tangy and sweet cranberry BBQ sauce perfect for glazing meats or as a dipping sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Combine all ingredients in a medium saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and let cook for 20 minutes, stirring often.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Cool before using or storing in an airtight container.
Notes
- Store in the refrigerator for up to 2 weeks.
- Freeze for longer storage.
- Adjust sweetness or tanginess by adding more sugar or vinegar.
Nutrition
- Serving Size: 2 tbsp
- Calories: 50
- Sugar: 10g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
