High Bush Cranberry BBQ Sauce
- 8 cups of late fall harvested after at least one or two good frosts softened High Bush Cranberry * (see note)
- 2 cups sugar or 1 1/2 cups honey
- 1 cup of vinegar (If you are water bath canning, if pressure canning, the berries are acid enough, leave it out)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp keens hot mustard powder
- 1 tsp of ground cinnamon
- 2 TSBP onion powder (not salt)
- 2 TBSP Garlic powder (not salt)
- 1/2 tsp all spice
- 1/4 tsp or a pinch of ground cloves
High Bush Cranberry Note* Pick the berries, wash the berries, into a pot just covered with water, simmer them 5 to 10 min at med heat and then give them a mash with a potato masher as they are cooking as you want as much of the fiber as well as the juice for this recipe.. cook with some stirring and mash again if needed till all are popped for another 5 min..
Strain into a screen or a seed remover, and stir with a clean big spoon until you have the juice and all the pulp in the bottom bowl and the seeds and the few bits of skin that did not soften and get small enough to throw out..
Put that back into a clean pot (med heat) add all the rest, stir well, bring to a simmering boil, turn down if needed and cook slow and low to thicken it to your desired thickness.. if you want it more like a HP type BBQ you will want it a bit thinner then I did it, I wanted thick.. so I simmered down till I have lines when I ran the whisk in it.. you can see how thick it settled out after being canned
This is a smaller batch 4 or 5 small jars only.. water bath can for 15 min or pressure can for 12.. your call.. Its clear this will be amazing on a Roast beef or Moose roast sandwich but I can’t wait to try it on chicken..
Its got good fruit undertones while clearly being in the BBQ sauce family.. delightful!