6 cups cranberries (fresh or frozen)
2 cups orange juice
1 cup chicken stock
1 medium onion-diced
1/2 cup dark brown sugar
2 tablespoons Worchestershire sauce
1/2 cup apple cider vinegar
1/4 tsp. liquid smoke
2 tsp. black pepper
1 Tb.ground ginger
1/2 tsp. your favorite hot sauce
1 tsp. each tarragon, oregano, chili powder, thyme and paprika
3 cloves garlic, finely minced
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.(Be very careful this is very hot.)
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.
2 cups orange juice
1 cup chicken stock
1 medium onion-diced
1/2 cup dark brown sugar
2 tablespoons Worchestershire sauce
1/2 cup apple cider vinegar
1/4 tsp. liquid smoke
2 tsp. black pepper
1 Tb.ground ginger
1/2 tsp. your favorite hot sauce
1 tsp. each tarragon, oregano, chili powder, thyme and paprika
3 cloves garlic, finely minced
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.(Be very careful this is very hot.)
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.
