I made a great bourbon bbq sauce with my leftover cranberries. Unfortunately it's too thick. Can anyone suggest a way to thin it out without significantly changing the flavor profile (It's on the verge of being too sweet)?
My first inclination would be to take some of the sauce and add water in stages, tasting each time. Is this a sauce for serving with barbecue or more of a finishing glaze that goes on the food while it's still cooking?