Cranberry BBQ ‘Sau-Sal’
Throw your guests a twist at Thanksgiving or any time you serve roasted poultry or pork with this snazzy Sau-Sal … a little sauce with a hint of salsa. Make this one ahead in about 15 minutes.
- 1 12–16 ounce bag fresh cranberries
- ¼ cup thick BBQ sauce
- ¾ cup sugar
- ½ cup light brown sugar
- ¾ cup thick salsa
- Chopped fresh cilantro
- 1 jalapeno, seeded and diced
In a heavy-bottomed saucepan, stir together all ingredients except cilantro and jalapeño. Bring to a boil and cook, stirring with a wooden spoon, for 2 minutes. Reduce heat to a simmer and cook for about 10 minutes until berries have popped and sauce has thickened. Stir as needed to prevent sticking.
Pour into serving bowl and chill. At serving time, garnish with cilantro and jalapeño.
Serve alongside roasted turkey, chicken or pork. This is also great on “day-after” Thanksgiving leftover sandwiches and wraps.