Cranberry Barbecue Sauce

I LOVE eating barbecue sauce, and was devastated to discover that the store bought varieties are loaded with sugar and preservatives. This recipe not only has the smoky taste of a regular barbecue sauce, it also has a tangy, sour bite from the cranberries. I love this recipe so much I could almost eat the sauce by the spoonful, but even I have standards. It's vegan, gluten free (check your tamari), only uses 1/4 cup of sweetener, and tastes excellent on tempeh.


  • 2 cups fresh or frozen cranberries
  • 1 large onion, diced
  • 1/2 green chili, seeded and chopped finely
  • 2 garlic cloves, minced
  • Squeeze of lime juice
  • 1 tsp tamari
  • 1/4 cup maple syrup
  • 2 tbs tomato paste
  • 2 tbs apple cider vinegar
  • Salt and pepper
  • 1 1/2 tsp mustard


  • Combine all ingredients in large saucepan over a low heat
  • Cook until cranberries start to soften and burst open, about 20 minutes
  • Remove pan from heat and leave to cool for 10 minutes
  • Blitz with a hand held blender until smooth, and refrigerate until ready for use

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