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Sugar-free barbecue sauce with apple and cinnamon

Paleo Barbecue Sauce with Apple & Cinnamon

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1.5 cup 1x
  • Category: Condiments
  • Method: Braised
  • Cuisine: American
  • Diet: Gluten Free


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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