Ingredients
Scale
- 1/2 cup fresh or frozen cranberries (about 4 oz)
- 1/3 Cup apple cider vinegar
- 1/3 Cup white vinegar
- 1/4 Cup Worcestershire sauce
- 1 tablespoon smoked paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon coarse black pepper
- 1/2 cup brown sugar
- 1/4 cup honey
- 3/4 cup Dijon mustard
- 3/4 cup canola oil
- Kosher salt to taste
Instructions
- Add all of the ingredients except the mustard and oil into a medium saucepan. Warm the contents on medium heat for a few minutes until the liquid has just come to a low boil. Reduce the heat slightly and allow it to stay at a strong simmer for about 10 minutes, or until the cranberries have softened and started to burst.
- Pour the warm contents into a blender with the Dijon mustard. Blend to incorporate everything, making sure the cranberries have been pureed.
- While the blender is still running, slowly pour in the oil through the lid to emulsify the sauce. The sauce will thicken quickly. Taste and adjust with salt if needed.
- The sauce will likely have air bubbles. You may add the sauce back to the saucepan and set the burner to low heat, which will get rid of the bubbles.
- Store the sauce in an airtight container. It will last for 2-3 weeks in the fridge.
Notes
- Make sure you slowly drizzle in the oil while the blender is rolling. This is absolutely key, causing the sauce to emulsify so it won’t separate. Results may vary if you try to dump the oil in and blend everything all at once.
- Prep Time: 5
- Cook Time: 10
- Category: Sauces & Salsas
- Method: Stovetop
- Cuisine: BBQ Sauce
Nutrition
- Serving Size: 2 tablespoons
- Calories: 101
- Sugar: 7.4 g
- Sodium: 321.9 mg
- Fat: 6.9 g
- Carbohydrates: 8.2 g
- Protein: 0.1 g
- Cholesterol: 0 mg
