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shoalwater restaurant recipeCranberry 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 fne 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

View a full color version of this recipe.

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Fine Dining on the Long Beach WA Peninsula

Corner of Columbia (River) and Pacific (Ocean)
45th & Pacific Highway, P.O. Box A
Seaview, WA 98644
(360) 642-4142 •


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