Classic Sauce with a Texas Twist
Photos by Nathan Zucker and Kathy Fox
Peppercorn Scratch Kitchen is a Texas-inspired, southern barbeque Tex-Mex restaurant that opened August 4, 2020, in Columbia, Tennessee. Proprietor and chef, Shannon Skains, has previously owned barbeque restaurants and, after he and his family moved to Columbia to be closer to relatives in 2019, he decided to open a new concept barbeque restaurant. Skains has a long history of creating tasty barbeque and opened his scratch kitchen so everyone could enjoy classic barbeque with a Texas twist. As a native Texan, much of Skains’ cooking inspiration came from his roots and upbringing. “Turkey is a classic barbeque staple so we wanted to add it to the menu this Thanksgiving,” Skains said. “In fact, the cranberry barbeque sauce was actually inspired by one of my customers who wanted to know if there was going to be cranberry sauce served with the turkey.” From this conversation, Skains created a cranberry barbeque sauce and is excited to share his original recipe with you. As Skains describes, “It’s a hybrid sauce between the classic Thanksgiving cranberry sauce and a barbeque sauce, but with a Texas twist.” This delicious sauce and turkey plate will be available through February 2021 at Peppercorn Scratch Kitchen, but after you taste the sauce we are sure you will want to serve it year-round!
Cranberry BBQ Sauce
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Ingredients:
1 cup ketchup
2/3 cup tomato sauce
2 tablespoon red wine vinegar
1/3 cup apple cider vinegar
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
1/3 cup white sugar
5 oz can whole berry cranberry sauce
½ of naval orange
Instructions:
1) In a medium sauce pot, combine together the ketchup, tomato sauce, red wine vinegar, apple cider vinegar, Worcestershire sauce, brown sugar and white sugar.
2) Using a food processor, puree the whole berry cranberries until smooth. Add pureed cranberries to the sauce pot.
3) Take half of a naval orange and zest the outside with a fine shredder or zester. Place in the sauce. Squeeze out the juice from the orange into the sauce.
4) Cook on low heat until all sugars are melted and the sauce is warm. Enjoy!
