Agave Cranberry Barbecue Sauce

Serves: 7

Agave Cranberry Barbecue Sauce
Serving: 1/2 cup
Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or pot stickers.

   _ cups fresh or frozen cranberries
   _ 1/2 cups agave
   _ 1/2 cups ketchup
   _ cup red wine vinegar
   _ tablespoons lemon juice
   _ tablespoons Worcestershire sauce
   ___ teaspoon course ground black pepper

* Receive The Full Recipe By Email *
Agave Cranberry Barbecue Sauce is from the Cook'n in with Agave collection. Order this CD right now OR enter your name and email address below and we will send you the full recipe.

We will also send you a monthly free agave recipe via email but you will never receive spam (unsolicited email) from and we won't give your email address to anyone. You can unsubscribe at any time.

First Name:
Last Name:
Email Address:

Agave Cranberry Barbecue Sauce is from the

Combine all ingredients in a medium-large saucepan. Bring to a boil and simmer, covered, for 20 minutes. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools). To can, pour hot sauce into sterilized jars, leaving 1/2-inch head space. Wipe tops and threads of jars with a clean, damp cloth. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops. Cover and bring to a boil. Hold water at a steady boil for about 45 minutes. Remove jars from pot and let cool on a dishcloth with space in between each jar. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)