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Apple barbecue sauce

Apple barbecue sauce

PT45M

1
Heat the rapeseed oil in a thick bottomed saucepan and fry the onion and garlic until just softened with no colour
  • 50ml of extra virgin rapeseed oil
  • 2 large onions
  • 4 garlic cloves
2
Add the apple and chilli and fry for a further minute. Stir in the sugar, soy sauce, chicken stock, vinegar and tomato ketchup
  • 2 Braeburn apples
  • 1/2 tsp chilli flakes
  • 100g of brown sugar
  • 100ml of soy sauce
  • 4 tbsp of cider vinegar
  • 300ml of tomato ketchup
  • 150ml of chicken stock
3
Simmer gently until the apples are softened. Transfer to a blender and blitz until smooth. Pass through a fine strainer. The sauce can be served warm or at room temperature and can be stored in the fridge for up to 4 days

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BBQ sauce

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