Sweet and still tangy, it looks like barbecue sauce and tastes great as a dipping sauce for chicken nuggets. It's also tomato and pepper free.
It looks like a weird combination but it does come together as a nice sauce.
I used the cranberry jelly in a can, not the whole berry sauce. The whole berry sauce should work, but it will be a chunkier, lumpier sauce.
No-Mato Sweet BBQ Sauce
1/2 c. cranberry jelly
2 T. brown mustard (go mild or spicy, depending on what you like)
1 T. white vinegar
Mix everything in a small saucepan. Don't worry about jelly lumps, they will smooth out as the jelly melts.
Cook over medium heat, stirring occasionally, until sauce comes to a boil. Turn to low and simmer for 5-10 minutes, until the jelly is completely melted and sauce smooths out.
Serve warm or cold.
