Saw this recipe in a Bulk Barn flyer. It was Anna Olson's "Chef's Selections."
I made some alterations. Used what I had on hand. I will
indicate them as noted.
I wanted to try this recipe as it does not call for ketchup ... most BBQ sauce recipes do.
1 28oz (796 mL) can of crushed tomatoes
1 medium onion - chopped
1 tbsp olive oil
1¼ cups cider vinegar
½ cup blackstrap molasses (
called for fancy molasses)
½ cup packed light brown sugar
½ cup agave syrup (
called for maple syrup or honey)
½ cup pineapple jam (any preserve will do - apple butter, apricot or peach jam, etc.)
3 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder (
not in original recipe)
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp mustard powder
1 tbsp celery salt
1 tbsp kosher salt
1 tbsp peppercorns (ground fine)
(optional): cayenne powder, chili flakes or minced hot pepper
NOTE - I did not add any of these
Makes about 5 cups or so.
It's not super thick, but thick enough. Should be nice as a finishing glaze.
Excellent flavour! Even my wife liked it.
I look forward to trying this very soon.
INSTRUCTIONS:
1. Sauté the chopped onion in the olive oil until translucent.
Then add remaining ingredients. Simmer for 30-45 minutes, uncovered, stirring occasionally.
Then put into blender for 15 seconds or so to break up any chunks.
Return to simmer to help release any air that was added during the blending process.
2. Pack sauce in jars, using safe canning procedures for shelf-stable jars, or store refrigerated for up to 3 weeks.
According to the author:
The addition of a jam or preserve really gives this sauce character.
One might like to customize it according to your tastes and the time of year:
Apples for late summer, peaches for mid-summer, even rhubarb jam for early summer.
Topic: Summer Glory Barbeque Sauce (Read 1350 times)
