This delicious apple barbecue sauce can be used to glaze grilled meats or as a side condiment with burgers and meatballs. You can add it to stews and other meat based ragu sauces for extra flavour.
- 1 medium onion, diced
- 1 heaped teaspoon of coconut oil or ghee
- 1/2 teaspoon sea salt
- 2 medium tart-sweet apples, peeled and cubed
- 2 slices of fresh ginger (1/2 teaspoon of ginger powder can be used instead)
- 1 bay leaf
- 1 clove garlic, roughly diced
- 1 cinnamon stick (or 1 teaspoon cinnamon powder)
- 1/3 teaspoon red chilli pepper or cayenne pepper
- 1 teaspoon ground coriander seed
- 1 teaspoon paprika powder
- 2 tablespoons apple cider vinegar
- 4 tablespoons tomato paste
- 2 tablespoons Tamari (gluten-free soy sauce) or coconut aminos
- 1/4 cup water
- Add the onion, coconut oil and salt to a small saucepan and sauté over medium heat for 2-3 minutes, until onion has softened slightly.
- Add the apples, ginger and bay leaf and stir for a couple of minutes. Then add the rest of the ingredients, stir through and bring to boil. Once at boil, bring the heat down to low simmering, cover with a lid and cook for 15 minutes, or until the apples have softened completely. Add a little more water if the mixture gets too thick.
- Transfer everything to a food processor but remove the bay leaf, ginger and cinnamon stick. Process until smooth and taste for salt. Add a little more salt, lemon juice or chilli to your liking.
- Then transfer the puree to a sieve. Push the mixture through the sieve into a clean bowl using a spoon and discard any leftover fibres or larger chunks.
- Store the sauce in a clean, air-tight jar or bottle for up to two weeks in the fridge.
This sauce can be refrigerated for 7 days or kept in the freezer for up to 3 months