Agave Cranberry Barbecue Sauce Food

CRANBERRY BBQ SAUCE

Steps:

• In a small saucepan, combine the first seven ingredients; heat through. Store in an airtight container in the refrigerator for up to 1 month. To serve, reheat sauce and serve with cheese and crackers.

RED DEVIL CRANBERRIES

Steps:

• Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
• Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
• Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
• Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

CRANBERRY BARBECUE SAUCE

Steps:

• 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 fine mesh strainer.
• Chill in the refrigerator. This sauce will hold for weeks in the refrigerator.

AGAVE BARBECUE SAUCE

Steps:

• Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil reduce heat and simmer 5 minutes. Marinate beef, chicken or pork in sauce. Brush on meat during barbecuing or broiling.

DOUBLE PLAY AGAVE CRANBERRY BBQ SAUCE

Steps:

• 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 pot stickers.

AGAVE CRANBERRY BARBECUE SAUCE

Steps:

• 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.)

CRANBERRY BARBECUE SAUCE

Steps:

• Puree all in a blender.
• Use on chicken, pork or beef.

CLASSIC CRANBERRY SAUCE MADE WITH AGAVE

Steps:

• Bring cranberries, water and Xagave to a boil, reduce temperature to simmer for 5 to 6 minutes until cranberries pop and the sauce thickens. Variations: Orange Cranberry Sauce: Exchange 1/2 cup water for orange juice in the Classic Recipe and add 2 tsp. of orange zest. Lemon Cranberry Sauce: Exchange 1/4 cup lemon juice for 1/4 water in the Classic Recipe and 2 tsp. of lemon zest. Pomegranate Cranberry Sauce: Add 1/4 cup of pomegranate seeds to the Classic Recipe.