Thanksgiving is all about the turkey and this month we are going to focus on Thanksgiving BBQ ideas! If you’re smoking the turkey, it’s recommended that the turkey be no larger than 13lbs to ensure a great end result with the meat. We suggest using turkey brine and leaving the turkey in it over night. You can aslo add a nice Chili Sugar Rub onto the turkey the day of cooking or to add some extra flavor give Cranberry BBQ sauce a try! This recipe will have you coming back for seconds and thirds!
Cranberry Barbecue Sauce
- 2 tablespoons canola oil
- 4 cloves garlic, crushed
- 1 yellow onion, chopped
- Salt and pepper to taste
- 1/4 cup dark brown sugar
- 1/4 cup tomato paste
- 1 tablespoon powdered mustard
- 1/8 teaspoon cayenne pepper
- 5 tablespoons cider vinegar
- 1 cup fresh or frozen and thawed cranberries
- 1 1/2 cup low-sodium vegetable broth
Add sugar, tomato paste, mustard and cayenne and cook, stirring constantly until darkened and fragrant, 2 to 3 minutes. Stir in vinegar and cranberries and continue to cook, stirring often, until cranberries begin to pop, 3 to 4 minutes. Stir in broth, bring to a boil, reduce heat to medium low and simmer until thickened, about 10 minutes. Set aside to let cool slightly.
Transfer contents of the pot to a blender or food processor and purée until smooth. Transfer to a jar, seal tightly and refrigerate. Hint: you can use canned cranberry sauce, pureed to add into the recipe for a little more flavor & sweetness!