My recipe for Cranberry Barbecue Sauce was the direct result of my purchase of locally grown New Jersey cranberries. I didn’t have a recipe in mind when I bought them, but what better way to get creative in the kitchen then with in season fresh local ingredients. This was the same weekend that I made Cranberry Chutney. In fact the chutney recipe led me to the barbecue sauce recipe. It was a cranberry fest!
With the remaining cranberries I am going to make my Cranberry Relish and will post it next week – just in time for your Thanksgiving feast. It is fresh, spicy and slightly sweet, like a cranberry salsa really, and pairs so well with the typically heavy meal. And it goes perfectly on the day after Thanksgiving leftover turkey sandwich.
But I digress. My Cranberry Barbecue Sauce is tangy and ever so slightly sweet. It goes so well with and caramelizes so nicely on the turkey breast. The color is an amazing fuchsia and when paired with mayonnaise to make the spread for the turkey sandwiches it turned a lovely blush color. Try this barbecue sauce on pork tenderloin or chicken breasts with equally delicious results.
For the Cranberry Barbecue Sauce:
1 tbs. canola oil
1/2 small onion diced
1 garlic clove minced
1 cup ketchup
1/4 cup brown sugar
2 tbs. apple cider vinegar
2 tbs. honey
1 tbs. chipotle chile adobo sauce
1 tbs. Dijon mustard
1 cup Cranberry Chutney
salt and pepper to taste
Heat canola oil in a sauce pan. Add onion and saute until softened. Add garlic and saute 1 minute until fragrant. Add remaining ingredients except the chutney and stir to combine. Simmer for 15 minutes until well combined. Add the Cranberry Chutney and simmer an additional 5 minutes until combined with the sauce. Set aside to cool. Can be stored up to 2 weeks in a mason jar.
For the turkey breast:
1 honey brined turkey breast, rinsed and dried
salt and pepper
pinch of herbes de Provence
Cranberry Barbecue Sauce
Heat oven to 450 F. Rinse and dry the turkey breast. Season both sides with salt, pepper and a pinch of herbes de provence. Place on a foil lined baking sheet and roast for 15 minutes. Lower the oven temp. to 350 and roast an additional 1 hour.
Baste the turkey breast with a generous helping of the Cranberry Barbecue Sauce. Roast for 15 minutes, then turn on the broiler for the last 10 minutes, watching closely so the sauce does not burn but just caramelizes.
Take the temperature with an instant read thermometer. It should be 165 F in the thickest part of the breast. Move to a cutting board and cover with foil to rest at least 15 minutes before slicing.
For the sandwich:
Toast a kaiser roll. Mix 1 tbs. mayonnaise with 2 tbs. Cranberry Barbecue Sauce for a spread for the sandwich. Slice the turkey. Place cheese (I used muenster) on one side of the toasted roll. Top with turkey slices, sprinkle with salt and pepper, top with arugula. Smear the spread on the top of the roll, close the sandwich and…eat!