While barbecue sauce is most popularly used to liven up burgers and other barbecued foods, it is great as an accompaniment to all kinds of grilled meats. This barbecue sauce recipe will go well with savory pastries too.

Ingredients (to make around 1 1/2 pints of homemade barbecue sauce):

2 tbsp of olive oil
1 large onion (chopped)
1 clove of garlic (crushed)
1 fresh red chili (seeded and finely sliced)
2 sticks of celery (sliced) 1 large carrot (sliced)
1 medium-sized cooking apple (cored, quartered, peeled and chopped)
1lb of ripe tomatoes (quartered)
1/2 tsp of ground ginger
2/3 cup of malt vinegar
4 whole cloves
1 bay leaf
4 black peppercorns
1/4 cup of soft brown sugar (light)
2 tsp of English mustard
1/2 tsp of salt

Firstly, heat up the oil in a large, heavy pan over a low heat on the hob. Cook the onion in the oil for around 5 minutes. Stir occasionally with a spatula or wooden spoon.

Next, stir the garlic, chili, carrot and celery in with the onions. Cook for around 5 minutes until the onion starts to color. Stir the mixture frequently.

Now add the tomatoes, apple, malt vinegar and ground ginger. Stir until the mixture is combined.

Put the cloves, peppercorns and bay leaf on a square of cheesecloth (muslin). Tie the cloth into a bag using fine string. Put the bag in the pan and bring the mixture to the boil. Lower the heat and cover the pan. Simmer the mixture for around 45 minutes, stirring occasionally.

Once the 45 minutes is up, add the sugar, salt and mustard to the pan. Stir the mixture until the sugar dissolves completely. Now simmer for 5 minutes. Leave the mixture to cool for about 10 minutes. Take the bag from the pan and throw it away.

Next, press the cooled mixture through a sieve. Return the sieved mixture to the pan (clean the pan before replacing the mixture). Simmer over a low heat for around 10 minutes (or until the sauce has thickened). Adjust the seasoning according to taste.

Finally, pour the homemade barbecue sauce in hot sterile jars or bottles, then seal. Heat process the filled containers and then cool them. If you are using bottles with cork-tops, dip the cork-tops in wax. Store the barbecue sauce in a cool and dark place. Use the sauce within 1 year of making. Once a jar or bottle has been opened, it should be stored in the refrigerator and used within 2 months.

This barbecue sauce recipe will come in handy throughout the year, not only as a summer barbecue accompaniment, but to go with any appropriate home-cooked meal. The odd spare jar or bottle also makes a great gift for friends.







A BarbecueCredit: wikipedia.orgCredit: wikipedia.org