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.

Course Appetizer, BBQ, Condiment

Cuisine American

Keyword Cranberry BBQ Sauce Recipe

Prep Time 5

Cook Time 2 30

Servings cups

Calories 261kcal

Author Bon Appeteach

Ingredients

Cranberry BBQ Sauce

1.5 cup Fresh Cranberries
1/4 cup Water
1/3 cup Apple Cider Vinegar
1 cup Ketchup
1/3 cup Maple Syrup
1/4 cup Brown Sugar
1/4 cup Bourbon
1 tbsp Worcestershire Sauce
1 tsp Smoked Paprika
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder

Cranberry BBQ Sauce Sausage Burnt Ends

12 oz. Smoked Sausage I like polish sausage
1 tbsp Mustard
4 tbsp BBQ Dry Rub
2 tbsp Honey
6 tbsp Butter

Instructions

Cranberry BBQ Sauce Recipe

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

Cranberry BBQ Sauce Sausage Burnt Ends

Preheat the smoker to 250 F. and set for indirect heat.
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.
Lightly coat the smoked sausage pieces in a mustard binder then season lightly all over.
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.
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.
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.
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!

Notes

This sauce pairs wonderfully with chicken, turkey, and my smoked bison meatballs.

Nutrition