Just in time for the holiday season, here’s a twist on an old standby. Lower in sugar, but not low in taste.
1 cup water
1 cup fresh or frozen cranberries
2 T. maple syrup
splash of orange juice
1 T. chili powder or to taste
Combine water, cranberries and maple syrup in a small pan and bring to a boil. More water may be required. Boil until cranberries “pop” and tenderize a bit. Add remainder of ingredients and reduce heat to low, and simmer until desired thickness is achieved.
Economical, easy, and no high fructose corn syrup like so many commercial BBQ sauces have. Adapted from a Cooking Light recipe.
1 small onion, diced
1/4 c. brown sugar
1 small can tomato paste
1/2 tomato paste can water
3 T. molasses
4 T. vinegar
1 T. chipotle chili powder
1 tsp. garlic powder
1 T. mustard
1 tsp. cumin
1/2 tsp. curry powder
Brown onion in a little bit of oil in a medium size sauce pan on medium heat. Add rest of ingredients and turn heat down so that the sauce is simmering. Cover and simmer for about 10 minutes or so. Sauce thickens nicely on its’ own without the addition of any thickeners such as flour or cornstarch.
Prep Time – about 25 minutes [excludes pureeing time]
13 Roma Tomatoes, cored, seeded and halved
1 large (28 oz.) can diced tomatoes
1 large onion, chopped
1 pepper, chopped
2 stalks celery, chopped
Spices: Italian Seasoning, Garlic Powder, Cayenne powder, to taste
Brown onion, pepper and celery in a bit of oil or cooking spray. Place in cooker along with the prepared fresh tomatoes and the canned tomatoes. Add spices. Cook on low for about 10 hours. If you prefer your sauce “chunky” or want to save more time, leave it as is after cooking. If you prefer a smoother sauce, puree it a bit with a hand blender or in the blender. This makes quite a bit of sauce. It would help to buy a package of pre-chopped peppers and onions if the same is available in your area.