Double Play Agave Cranberry Bbq Sauce Recipes

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AGAVE BARBECUE SAUCE



Agave Barbecue Sauce image

Number Of Ingredients 10

1/2 cup minced onion
1 clove garlic, minced
1 tablespoon vegetable oil
1 (8-ounce) can tomato sauce
1/2 cup agave
2 tablespoons vinegar
2 tablespoons minced parsley
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

Steps:

  • Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil reduce heat and simmer 5 minutes. Marinate beef, chicken or pork in sauce. Brush on meat during barbecuing or broiling.

Nutrition Facts : Nutritional Facts Serves

DOUBLE PLAY AGAVE CRANBERRY BBQ SAUCE



Double Play Agave Cranberry BBQ Sauce image

Number Of Ingredients 7

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

Steps:

  • 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.) Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or pot stickers.

Nutrition Facts : Nutritional Facts Serves

AGAVE CRANBERRY BARBECUE SAUCE



Agave Cranberry Barbecue Sauce image

Number Of Ingredients 7

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

Steps:

  • 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.)

Nutrition Facts : Nutritional Facts Serves

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