I really wish I had this recipe growing up, when my mom and I used to make tons of cranberry sauce for the holiday season. It's a great way to use leftover sauce that totally works, given that cranberry sauce (at least, how I make mine) is typically spiced, as well as sweet and tangy—just like barbecue (BBQ) sauce.
Skeptical? Don't be! The cranberry flavor isn't as pronounced as it would be eating cranberry sauce on its own. The cranberries do give the sauce a pretty, dark magenta color and are of course complemented by classic BBQ sauce ingredients, including tomato. Another benefit: using cranberry sauce helps to cut back on the overall sugar that you would normally add to a BBQ sauce because it already has some. I also found that I didn't have to add vinegar, given the tartness of the berries.