I posted a little snippet on Instagram about this barbeque sauce I made, and had a couple of requests for the recipe!

Well, what a good idea! So I am sharing the recipe!

I have been making this recipe for many years now!

Unfortunately, I have no idea where I got this recipe from, or if I tweaked it some from its original state.

I tend to do that to recipes I find to make them more healthy, or make them more to our liking.

This barbeque sauce does not have any nightshades in it. Nightshades are the family of tomatoes, potatoes, peppers in any form, eggplant, and any spices derived from these things.

Allergen-Free Barbeque Sauce

1 14 ounce can of jellied cranberry sauce (we use organic)
2 ripe pears, sliced
1 handful of peeled and cooked carrots
1/2 cup apple cider vinegar
1/4 cup sugar (we use coconut palm sugar)
1/4 cup honey (we omit this)
4 tsp sea salt (yes, really 4!)
1 tsp onion granules
1/4 tsp all spice
1/4 tsp ground cloves

Blend all in a blender for a minute or more until thoroughly combined. Pour into a mason jar and keep in fridge. Will keep for two weeks in fridge. Use like you use regular barbeque sauce.

Enjoy!!