Apple Barbecue Sauce Recipe

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.

Ingredients

print recipe

shopping List

Metric

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

print recipe

shopping List

Blender
Fine chinoise

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

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

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

First published in 2015

Share recipe