Friday, January 15, 2016

Homemade Cranberry Barbecue Sauce

This recipe I found years ago on the back of a Cranberry bag. This BBQ sauce is so delicious. Its great on oven baked chicken or ribs or used on the grill.

Homemade Cranberry Barbecue Sauce

In a medium sauce pan over medium heat add:
1-2 TBL. Oil of your choice
1 Small/Medium Onion chopped
Cook for about 8-10 minutes or until golden brown
Season with Salt and Pepper to taste
Minced Garlic to taste
Cook for one minute

Add and stir in:
¼ Cup Brown Sugar
¼ Cup Tomato Paste
1 TBL. Dry Mustard
½ – 1 tsp Cayenne Pepper
Give it a good mix, cook over medium high heat for 3 minutes until Fragrant. Stirring every 20-30 seconds.

4-5 TBL. Apple Cider Vinegar
Sometimes I will add some Worcestershire sauce to taste

Stir in:
1 Cup Frozen or Fresh Cranberries
Cook for 3-4 minutes until they begin to Pop

Stir in:
1-1/2 Cups Vegetable Broth
Optional: add Liquid Smoke and some Hot Sauce
Bring to a boil, reduce heat to medium low. Simmer until desired thickness. I like my sauce thick
I simmered it for 15 minutes.
Remove from the heat and cool for 10 minutes.

Pour the Sauce into a Blender or Food Processor
Because the sauce is so hot I covered the blender with a towel for safety.
Puree for 30 seconds or until smooth.

Pour the Sauce into a Mason Jar. Refrigerate up to 2 weeks.

Use the sauce as you would any bottled sauce.


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Monday, January 4, 2016

Roasted Winter Squash stuffed with Cranberries and Walnuts

I love all the Winter Squashes. This is one of my favorite Squash Recipes.
You can use any Winter Squash for this recipe. This makes a wonderful side dish with Turkey, Chicken or Pork.

Roasted Winter Squash stuffed with Cranberries and Walnuts

You can use any type of Winter Squash.
I used a Buttercup Squash. We really enjoy this squash

Cut the Squash in half with a sharp knife
Remove the Seeds. An ice cream scoop makes it easy to remove the seeds.
I save my seeds and roast them just like Pumpkin Seeds.

Brush the inside with Extra Virgin Olive Oil and Sprinkle with Salt and Pepper
Place in a pan cut side down. Pour a little water in the pan, cover with Foil.
Bake in a preheated 400* oven for 40 Minutes. (Time will vary depending on the size of the squash)
Cook until the Squash in tender but still has a bit of a bite to it.
Drain the water.
Place the Squash cut side up

In a small bowl mix together the Stuffing
1 Cup Cranberry's (Fresh or Frozen)
¾ Cups Chopped Walnuts
¼ Cup Brown Sugar
Cinnamon to taste
(For a variation add a chopped apple)
I don't measure the ingredients. It all depends on how large the Squash is and how much of the ingredients you would like to use.

Place 1 TBL Butter in each Squash
Fill the Squash with Stuffing
Top each Squash with another Tablespoon of Butter

Place back in the oven uncovered.
Roast/Bake until the Squash in tender.
Approximately 20-25 minutes or until done.

Cut each squash half in half and serve.


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