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Apple BBQ Sauce


…do I need to say anything else? ahah

Joke aside, this BBQ sauce is great as a dipping sauce and also a marinade.  I tried it with chicken, beef, veal, lamb and tofu up to date and every time it was a hit!

I hope you’ll enjoy this fall recipe and create delicious meals with it.


1/2 cup of  unsweetened basic apple sauce (apples + lemon juice – no spices)

3 tablespoons of apple cider vinegar

1 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/3 cup of Heinz ketchup

1/4 teaspoon of liquid smoke

1 teaspoon of soy sauce

ground black pepper to taste


1- In a small sauce pan, on the stove at medium heat, mix together all the ingredients and bring everything to warm temperature.

2- Let simmer for about an hour, remove from heat.

3- Store in a fridge for a few weeks!


Comments: (7)

7 Responses to “Apple BBQ Sauce”

  1. 1094513 says:

    haven’t you tried the same recipee but instead of apple, apricots? or peach, it’s also possible with orange or with the pumpkin substance but none of the two last I like, I’ve heared too there’s tomato too but I’ve never tried it

  2. Dennis says:

    tried it finally last night ,it was awesome

  3. Dennis says:

    I liked that so much I will be trying other recipes,thx

  4. Matt says:

    Mine never thickened up and smoothed out. Any ideas/suggestions?

    • arielrebel says:

      It could be to give it more time to simmer s it reduce more and thicken :) it’s not suppose to have a very thick texture either. It’s always a bit runny but for sure the longer you’ll let it simmer, the less water content it will have and the thicker it will become :)

      If it still not as thick as you would like it, maybe you can try to add some starch in small quantities to help it out but it might alter the taste slightly depending on witch starch you decide to use :)

  5. Raymund says:

    I made two versions: The original I liked
    but it turned out not spicy enough for my
    taste so while simmering I added 2 chopped up
    seedless Madame Jeanette peppers.
    Also in my part of the world we have many different
    soy sauce available. I have to wonder what kind
    was used in the original recipe. The simmer time
    for me was closer to 2 hours on half heat on a gas oven.
    To get the the thickness i wanted and to be able to
    marinade gamba’s with it.

    I tried it with apricots staying as close to the original
    recipe as possible. Apricots lose a lot of moisture
    so you need a lot of them. I replaced the cider vinegar
    with apricot brandy. To maintain a sweet/sour balance i replaced
    the ketchup with musted. Next time I try it I will leave
    out the garlic powder because i think that offsets the taste.

    My bbq was a success and no sauce was left so I had
    fun trying something new and my guests left satisfied.

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