Bridgewater Bistro exceptional food and service breathtaking riverview
astoria riverfront dining 7 days a week • lunch, dinner, sunday brunch • full bar
cranberry barbeque sauce

6 cups cranberries (fresh or frozen)
2 cups water
1 cup chicken stock
1/2 cup diced onion
1/2 cup brown sugar
1 Tb. tomato paste
2 Tb. Worchestershire sauce
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 tsp. liquid smoke
2 tsp. black pepper
1 Tb. ground ginger
1/2 tsp. Tabasco sauce
1 tsp. each tarragon, oregano, chili powder, thyme and paprika
1 Tb. garlic salt
2 tsp. dried mustard
1 1/2 tsp. salt

Place all ingredients into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3.

Place in a blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!)

Strain the puree through a fine mesh strainer.

Refrigerate. This sauce will hold for weeks in the refrigerator!

This sauce may be used as is to baste over meats and poultry before grilling or roasting. For a lighter sauce to serve with you entree mix equal parts barbeque sauce and chicken or beef demi-glace, heat to boiling and then add cream to lighten the sauce. Reduce the mixture by 1/3 over high heat, and then spoon over grilled meats or poultry.

Yield: 5 1/2 cups

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