Cranberry BBQ Sauce

This Cranberry BBQ Sauce combines the tartness of fresh cranberries with the rich sweetness of maple syrup and a warm hint of bourbon, creating a deeply flavorful glaze perfect for the holiday season. Ideal for brushing over grilled meats or serving as a festive dipping sauce, it brings a unique twist to classic barbecue flavors.

Why This Recipe Works

Packed with Flavor: The combination of tart cranberries, sweet maple syrup, and tangy ketchup creates a perfectly balanced cranberry BBQ sauce recipe. The cranberries provide natural acidity and pectin, which helps thicken the sauce while adding a bright, fruity note that cuts through rich meats, but pairs well with smoky paprika!

Seasonal Power: While traditional BBQ sauces can sometimes feel limited to summer cookouts, this cranberry BBQ sauce fusion bridges seasons and occasions effortlessly. Its sweet-tart profile works beautifully as a glaze for holiday turkey or double smoked ham, making it a perfect addition to formal dining tables, while it’s smoky undertones and rich texture make it equally at home at backyard BBQs slathered on ribs or chicken.

Supplies Needed

• Saucepan
• Potato Masher

Ingredients

• Fresh Cranberries: Use fresh cranberries when in season, or frozen cranberries work in a pinch!
• Apple Cider Vinegar: Adds a bit of tangy flavor.
• Ketchup: Forms the base of the BBQ sauce, providing a rich tomato flavor.
• Maple Syrup & Brown Sugar: Real maple syrup adds complex sweetness and helps create a glossy finish while brown sugar adds flavor and caramelization.
• Bourbon: Contributes caramel notes and a layer of extra smokiness! Don’t worry, the alcohol will get cooked off completely. If you prefer not to cook with alcohol though, replace the liquid water.
• Worcestershire Sauce: Adds a savory depth of flavor to the sauce!
• Smoked Paprika: Smoked paprika is great for adding some smoky flavors without heat.
• Salt & Pepper: To taste!
• Garlic Powder: For extra flavor, that goes well with the sweet and savory flavors in the sauce.

For Cranberry BBQ Sauce Burnt Ends

If you want to make some cranberry BBQ sauce burnt ends, here’s what you’ll need:

• Smoked Sausage: I like Polish sausage, but any smoked sausage will work here!
• Mustard: Mustard acts as a binder between the sausage and the dry rub.
• BBQ Dry Rub: Use your favorite BBQ dry rub, or try my homemade all-purpose BBQ rub!
• Honey: To help the sauce thicken and stick to the sausages.
• Butter: Butter adds so much flavor and helps round out the flavors. It is key to making delicious burnt ends!

Cooking Instructions

1. Cook the Cranberries: In a medium saucepan over medium heat, add the fresh cranberries, water, and apple cider vinegar. Let the cranberries cook for 3-4 minutes.
2. Add Additional Ingredients: Then add in the ketchup, maple syrup, bourbon, brown sugar, Worcestershire sauce, and spices. Mix together with a spatula to combine.
3. Simmer: Reduce the heat to medium-low and allow the cranberries to cook and gently burst for 10-15 minutes, stirring occasionally.
4. Blend or Mash: Use a potato masher or immersion blender (if you want a smooth sauce) and burst any remaining cranberries.
5. Cool & Serve: Remove the pot from the heat and let the sauce rest and cool slightly before using as a glaze or sauce as desired.

Making Cranberry BBQ Sauce Burnt Ends

1. Preheat: Preheat the smoker to 250 F. and set for indirect heat.
2. Prep the Sausage: Take each sausage link and make vertical cuts about 1/2 inch apart along the length, being careful not to cut all the way through. Flip the sausage over, then cut diagonally every 1/2 inch along the link to create a spring-like effect. This unique design allows more smoky flavor to penetrate and caramelizes beautifully during cooking.
3. Coat with Mustard & Seasoning: Lightly coat the smoked sausage pieces in a mustard binder then season lightly all over.
4. Place in Smoker: Place the smoked sausage pieces onto a wire rack. I recommend pulling them apart slightly so they open up and smoke nicely on the grill.
5. Smoke: Place the wire rack right onto the grill grates and smoke for about 45-60 minutes or until the sausages take on smoke and caramelize slightly.
6. Combine with Sauce, Honey & Butter: Add the cooked sausages into a foil pan and cover with the cranberry BBQ sauce. Then top with a drizzle of honey and 6 slices of butter. Cover the foil pan with foil and place it back onto the smoker for 30 minutes, stirring after 15 minutes.
7. Serve: Once the sausage burnt ends are fully glazed and coated and heated through, remove them from the grill. Serve as an appetizer or game day snack and enjoy!

What To Pair Cranberry BBQ Sauce With

One of my favorite ways to use this cranberry barbecue sauce on cranberry sauce BBQ burnt ends! They make the best game day appetizer that has a touch of winter flavor. But this sauce is super versatile and can be served with so many different things! Try pairing it with my smoked bison meatballs, smoked turkey breast, smoked turkey legs, or even on a sandwich with some turkey pastrami!

If you want a twist on regular cranberry sauce, feel free to serve this version with your annual holiday roasted turkey, instead of the canned stuff!

More Recipes To Try

• Maple Bourbon BBQ Sauce
• Smoked Pork Belly Burnt Ends
• Memphis BBQ Sauce
• Maple Bourbon Cranberry Sauce
• Easy Maple Pumpkin Butter