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Cranberry Barbecue Chicken Sandwich



Ingredients for Cranberry Barbecue Chicken Sandwich

  • 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 ½ Tbsp. tomato paste
  • 1 ½ cups cranberry sauce
  • ¼ cup cider vinegar
  • 1 Tbsp. dark molasses
  • ¼-½ cup water, if needed
  • Sandwich
  • 10 oz. cooked white chicken meat, diced or shredded
  • 1 cup Cranberry BBQ Sauce*
  • 6 whole-grain buns, split
  • 1 ½ cups prepared creamy coleslaw



  • For Cranberry BBQ Sauce*: 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. 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: Heat prepared Cranberry BBQ Sauce*. Add chicken and bring to a simmer. Keep warm.
  • To Assemble Sandwich: For each sandwich, scoop ½ cup BBQ chicken onto a bun and top with ¼ cup coleslaw. Replace bun top on sandwich and serve accompanied by cut raw vegetables and/or fresh apple wedges.


  • U.S. Cranberries
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