Makes 6 sandwiches
Cranberry BBQ Sauce* (makes 1 cup): 1 Tbsp. vegetable oil
1 cup minced yellow onions
1 Tbsp. minced garlic
1 tsp. dry mustard
1 tsp. chili powder
1 1⁄2 Tbsp. tomato paste 1 1⁄2 cups cranberry sauce 1⁄4 cup cider vinegar
1 Tbsp. dark molasses 1⁄4-1⁄2 cup water, if needed
10 oz. cooked white chicken meat, diced or shredded 1 cup Cranberry BBQ Sauce*
6 whole-grain buns, split
1 1⁄2 cups prepared creamy coleslaw
For Cranberry BBQ Sauce*:
1. In a sauce pan, heat oil over medium-high heat; add onions and sauté 2 minutes. Mix in garlic, mustard and chili powder and continue cooking 1 minute. Stir in tomato paste and cook 1 more minute. 2. Add cranberry sauce, vinegar and molasses and bring to a simmer, whisking often until mixture becomes smooth. Lower heat and simmer 15-20 minutes or until mixture reduces and thickens. Add water to mixture if it gets too thick. Remove from heat and cool to room temperature. Place in a covered container and refrigerate until ready to use. Reheat before using.
For Sandwich Filling:
3. Heat prepared Cranberry BBQ Sauce*. Add chicken and bring to a simmer. Keep warm.
To Assemble Sandwich:
4. For each sandwich, scoop 1⁄2 cup BBQ chicken onto a bun and top with 1⁄4 cup coleslaw. Replace bun top on sandwich and serve accompanied by cut raw vegetables and/or fresh apple wedges.
Recipe courtesy of the Cranberry Marketing Committee
Cranberry Institute P.O. Box 497 Carver, MA 02330 www.cranberryinstitute.org