Memorial Day Recipe: Honey Cranberry BBQ Sauce

A BBQ sauce for your Memorial Day grilling!

This recipe is from Honey.com

Ingredients

• 2 cups - fresh or frozen cranberries
• 1-1/2 cups - honey
• 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

---

Directions

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.)

SERVING SUGGESTION

Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.

Medieval Recipe: Honey and Poppy Seed Dormice

This recipe is from guest contributor the Honorable Lady Desiderate Drake:

"The dishes for the first course included... some small iron frames shaped like bridges supporting dormice sprinkled with honey and poppy seed." - Petronius, Trimalchio's Feast

Ingredients

Chicken thighs and drumsticks
Olive Oil
Honey
Poppy Seeds

Preheat Oven to 350

Leave skin on chicken pieces. Rinse and pat dry.
Place chicken pieces on greased baking sheet or baking dish
Brush chicken pieces with Olive Oil
Bake chicken until skin is crispy and juices run clear (about 40 minutes)
Warm honey in small pan, until it is thin and runny (do not boil)

When chicken is done, brush each piece with honey and sprinkle with poppy seeds. 

Source: Pass the Garum: Eating Like the Ancients