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Apple barbecue sauce
Item 1 of 1
Adam Gray serves this tangy apple barbecue sauce alongside pork belly at Skylon, but the sauce also works well with chicken and seafood. Start work on this barbecue sauce recipe a few days before a weekend barbecue to get ahead.
First published in 2015
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Ingredients
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Imperial
BBQ sauce
- 2 Braeburn apples, peeled and 2cm diced
- 2 large onions, finely diced
- 4 garlic cloves, finely chopped
- 1/2 tsp chilli flakes
- 100g of brown sugar, dark soft
- 4 tbsp of cider vinegar
- 100ml of soy sauce
- 300ml of tomato ketchup
- 150ml of chicken stock
- 50ml of extra virgin rapeseed oil
SAVE RECIPE
Equipment
- Blender
- Fine chinoise
Method
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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