My daughter’s sensitivities means that we’re following an RPAH Failsafe exclusion of all additives most likely to cause adverse reactions; combine that with her soy allergy and it rules out commercially made sauces. I recently started making mayonnaise and wanted to branch out into BBQ sauce to go with wedges and grilled meatballs 🙂
- 1/2 diced shallot (or 1 tsp onion powder)
- 3/4 cup brown sugar
- 1/2 cup tomato paste
- (210g tin)
- 3 – 4 Tbspn apple cider vinegar + 1/2 tsp citric acid
- Alternatively, replace the apple cider vinegar + citric acid with 1/4 cup lemon juice.
- 1 cup unsweetened apple sauce
- (300g tin)
- 1/2 tsp cinnamon
- 1/2 tsp garlic granules (or garlic salt)
- 2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp allspice
- If using a shallot, dice finely and saute in a large pot in neutral oil (i.e. rice bran oil). Note: onion powder will make a smoother sauce than the shallots but can be tricky to find!
- Add the rest of the ingredients and whisk until well mixed.
- Heat on a medium heat and bring to a boil. Allow to boil for 4-5 minutes, stirring often. Then turn heat to low and simmer, stirring occasionally, for an additional 15 minutes.
Tip: This bubbles and spits a lot while cooking (and it’s hot!). Keep small children away while cooking and choose a pot with a lid. I ended up holding the lid with one hand and stirring with the other!
Tip: You can adjust the flavour to suit as this starts to thicken. You may like more sugar, or more acid tang, or to add chilli.