Brown Sugar Balsamic Barbecue Sauce. An easy to make, versatile, sweet and tangy barbecue sauce that tastes terrific on anything from the summer grill.
If you’ve never tried to make your own barbecue sauce before, this recipe might just be a good place to start. My kids in particular love this sauce; number one son proclaimed it the best BBQ sauce ever.
I use it in many different ways from a dip for hors d’ouevres meatballs to a great standard sauce beside the summer grill.
It really does have some great flavours going for it; from the sweet brown sugar to the pungent balsamic vinegar and the smokiness of smoked paprika. The apple helps give the sauce body and is a wonderful background flavour in the sauce.
I also use it as a glaze for Garam Masala Barbecued Chicken in our great recipe for Accidental Indian BBQ Chicken.
In the photo below I have used it in a simple application on barbecued turkey thighs that we had for dinner last night.
Find out how to use this BBQ Sauce in our Honey BBQ Grilled Wings too.
Like this Brown Sugar Balsamic Barbecue Sauce recipe?
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- 1 large red onion , diced
- 6 cloves minced garlic
- 3 tbsp olive oil
- 1 large apple thinly sliced
- 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)
- 1¼ c ups brown sugar
- ½ cup balsamic vinegar
- 1 teaspoon ground thyme
- 1 tsp crushed chili paste (or ½ tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- ½ whole nutmeg , finely grated ( or 1 tsp ground nutmeg)
- 2 tbsp fresh finely grated ginger
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Saute the onion, garlic, apples and olive oil all together in a medium sized saucepan until the onions and apples have softened.
Add the tomatoes. Saute together until the tomatoes begin break down and get mushy (or until the sauce is reduced by ¼ if using canned tomatoes), then add all of the remaining ingredients for the sauce.
Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Puree the sauce after it cools down,to make it extra smooth if you prefer. I always do.
Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.
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