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Preserves:
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- Double
Play Honey Cranberry BBQ Sauce
BY NATIONAL HONEY BOARD
- Makes 3-1/2 cups -
Preparation Time: 5 minutes
Cook Time: 40 minutes
Ingredients:
- 2 cups fresh or frozen cranberries
- 1-1/2 cups honey
- 1-1/2 cups ketchup
- 1 cup red wine vinegar
- 2 Tablespoons lemon juice
- 2 Tablespoons Worcestershire
sauce
- 1/2 teaspoon coarse ground
black pepper
Directions:
Combine all ingredients in
a medium-large saucepan. Bring to a boil and simmer, covered,
for 20 minutes. Remove cover and simmer for 20 minutes more or
until thickened (mixture will thicken slightly as it cools).
To can, pour hot sauce into sterilized jars, leaving 1/2-inch
head space. Wipe tops and threads of jars with a clean, damp
cloth. Place lids on jars so that the rubber sealing compound
sits evenly on rim and screw rings on firmly. Place each jar
in a pot of water that comes 1 to 2 inches above the jar tops.
Cover and bring to a boil. Hold water at a steady boil for about
45 minutes. Remove jars from pot and let cool on a dishcloth
with space in between each jar. Store in a cool dark place. (In
lieu of canning, sauce may be stored, covered, in refrigerator
up to 1 month.)
Serving Suggestions:
Serve over turkey, chicken
or pork, or use as a dipping sauce for egg rolls or potstickers.
Note: Honey should not be fed to infants under one
year of age. Honey is a safe and wholesome food for children
and adults.
Recipe provided courtesy of
the National Honey Board. http://www.honey.com |
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