Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Honey Cranberry BBQ Sauce
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- #110496
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups fresh or frozen cranberries
1 1/2 cup honey
1 1/2 cup 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.)
Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.
added by
bethfoodie
nutrition data
37 calories, 0 grams fat, 10 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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