Honey Cranberry Barbecue Sauce
Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or pot stickers.
Yield: 3 1/2 cups
- 2 cups fresh or frozen cranberries
- 1 1/2 cups honey
- 1 1/2 cups ketchup
- 1 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon coarse ground black pepper
- Combine all ingredients in a medium-large saucepan. Bring to a boil and simmer, covered, for 20 minutes.
- Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools).
- To can, pour hot sauce into sterilized jars, leaving 1/2 inch head space. Wipe tops and threads of jars with a clean, damp cloth. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops. Cover and bring to a boil. Hold water at a steady boil for about 45 minutes.
- Remove jars from pot and let cool on a dishcloth with space in between each jar.
- Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)