This barbecue sauce is tart and tangy and makes a nice change from tomato-based sauces.
Servings: 2quarts / liters
Author: Mary Gillespie - Ketchup With That
1/4 cup / 60 ml vegetable oil
4cups / 1 liter chopped onion
1-1/2tablespoons/ 22.5 ml cumin
1 tablespoon/ 15 ml dry mustard
1-1/2teaspoons/ 7.5 ml chili powder
1teaspoon/ 5 ml salt
1/2teaspoon / 2.5 ml pepper
1teaspoon/ 5 ml coriander
1 teaspoon / 5 ml ginger
2teaspoons/ 10 ml paprika
8cups/ 2 liters chopped rhubarb
1cup/ 250 ml cranberries
1/2cup/125 ml molasses
1/2cup/ 125 ml tomato paste or ketchup
1cup/ 250 ml cider vinegar
2-1/2cups/ 625 ml brown sugar
1 teaspoon / 5 ml thyme
Heat a large saucepan or Dutch oven over medium-low heat.
Add vegetable oil.
Add onions and cook until softened, about 5 minutes. Stir occasionally to ensure onions are not browning. If the onions start to brown, turn down the heat.
Add garlic and continue cooking for 1-2 minutes.
While onion and garlic are cooking, combine cumin, mustard, chili powder, salt, pepper, coriander, ginger and paprika in a small bowl. Add spices to onion and garlic mixture and stir to coat vegetables. Cook spices for 1 minute, stirring to keep them from sticking and burning.
Add tomato paste or ketchup, and stir well to completely combine. Cook for one minute, then add molasses. Continue cooking for 2-3 minutes to give flavors a chance to combine.
Add rhubarb, cranberries, cider vinegar, brown sugar and thyme. Stir thoroughly to combine ingredients, then bring to a boil over med-high heat.
Reduce heat to low and simmer, uncovered, for one hour, or until mixture has started to thicken. When the sauce is ready, it should look a bit chunky, with the rhubarb broken down and the cranberries popped.
Take the sauce off the heat and let it cool a bit before tasting. If you prefer a sweeter sauce, you can add up to 1/2 cup of brown sugar and stir it into the sauce until it has melted.
If you like a chunky sauce, you can leave it as it is. Blend in a blender or food processor for a smooth sauce.