Smoky Cranberry Barbecue Sauce

Recipe at a glance

Smoky Cranberry Barbecue Sauce gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around 1 cup cranberry sauce. ^[1]

Yield: About 2 cups. Preparation time: 5 minutes. Cooking time: 15 minutes. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 1 cup cranberry sauce 2. 3/4 cup ketchup 3. 2 tablespoons cider vinegar 4. 1 tablespoon Worcestershire sauce 5. 1 tablespoon Dijon mustard 6. 1 teaspoon smoked paprika 7. 1/2 teaspoon garlic powder 8. 1/4 teaspoon chipotle powder 9. 1/3 cup water ^[1]

How to make smoky cranberry barbecue sauce

1. Combine all ingredients in a saucepan and whisk over medium heat. 2. Bring to a gentle simmer and cook for 10 to 15 minutes. 3. Blend for a smooth sauce or leave whole-berry texture intact. ^[1]

4. Adjust tartness with vinegar and sweetness with a small spoonful of brown sugar only if needed. 5. Cool promptly, refrigerate and use as a glaze while reheating turkey to 165°F. ^{[1] [2]}

Make-ahead, storage and useful substitutions

Cranberry sauces vary in sweetness, so treat sugar as an adjustment rather than a fixed ingredient. Thin the sauce for brushing and reduce it for dipping. Use soy sauce instead of Worcestershire for a vegetarian version, or add orange zest for brightness. ^[1]

Refrigerate smoky cranberry barbecue sauce within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]