…do I need to say anything else? ahah
Joke aside, this BBQ sauce is great as a dipping sauce and also a marinade. I tried it with chicken, beef, veal, lamb and tofu up to date and every time it was a hit!
I hope you’ll enjoy this fall recipe and create delicious meals with it.
– INGREDIENTS –
1/2 cup of unsweetened basic apple sauce (apples + lemon juice – no spices)
3 tablespoons of apple cider vinegar
1 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/3 cup of Heinz ketchup
1/4 teaspoon of liquid smoke
1 teaspoon of soy sauce
ground black pepper to taste
1- In a small sauce pan, on the stove at medium heat, mix together all the ingredients and bring everything to warm temperature.
2- Let simmer for about an hour, remove from heat.
3- Store in a fridge for a few weeks!
haven’t you tried the same recipee but instead of apple, apricots? or peach, it’s also possible with orange or with the pumpkin substance but none of the two last I like, I’ve heared too there’s tomato too but I’ve never tried it
tried it finally last night ,it was awesome
Awesome!! 🙂 So glad you liked it 🙂
I liked that so much I will be trying other recipes,thx
Mine never thickened up and smoothed out. Any ideas/suggestions?
It could be to give it more time to simmer s it reduce more and thicken 🙂 it’s not suppose to have a very thick texture either. It’s always a bit runny but for sure the longer you’ll let it simmer, the less water content it will have and the thicker it will become 🙂
If it still not as thick as you would like it, maybe you can try to add some starch in small quantities to help it out but it might alter the taste slightly depending on witch starch you decide to use 🙂
I made two versions: The original I liked
but it turned out not spicy enough for my
taste so while simmering I added 2 chopped up
seedless Madame Jeanette peppers.
Also in my part of the world we have many different
soy sauce available. I have to wonder what kind
was used in the original recipe. The simmer time
for me was closer to 2 hours on half heat on a gas oven.
To get the the thickness i wanted and to be able to
marinade gamba’s with it.
I tried it with apricots staying as close to the original
recipe as possible. Apricots lose a lot of moisture
so you need a lot of them. I replaced the cider vinegar
with apricot brandy. To maintain a sweet/sour balance i replaced
the ketchup with musted. Next time I try it I will leave
out the garlic powder because i think that offsets the taste.
My bbq was a success and no sauce was left so I had
fun trying something new and my guests left satisfied.