Cranberry Brandy BBQ Sauce

I've never made a barbecue sauce before and thought this would be a unique way to use up some of the leftover cranberries we had from Thanksgiving. We had it on some fake chicken and found it mighty tasty. If you don't have or don't like brandy, feel free to substitute any other dark liquor you prefer. And if alcohol isn't your thing, just add an extra 1/4 cup of water. And if you don't have cranberries, try it with any berry that suits your fancy.

Cranberry BBQ sauce (makes 1 cup)

1/2 cup cranberries
1/4 cup brandy
1/2 cup water, divided
2 Tbls. brown sugar
3 Tbls. white sugar, divided
1 Tbls. corn syrup
1 Tbls. tomato paste
1 Tbls. apple cider vinegar
1 Tbls. white vinegar
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper

In a small pot whisk together the brandy, 1/4 cup of the water, brown sugar, 1 Tbls. of the white sugar, and corn syrup. Whisk in the cranberries and bring to a boil, whisking constantly. The cranberries will start to split open.

Lower the heat to a simmer and cook for 10 minutes, or until the cranberries are pretty well mashed. While the mixture is cooking, stir occasionally, mashing the cranberries with the back of the spoon.

When it is done, it will look like this:

Remove from heat and whisk in the remaining ingredients. Enjoy!