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The Bush Gourmand

Barbecue Sauce

Print Recipe
Course: Sauce
Cuisine: Australian
Ingredients Method Notes

Ingredients
  

  • 2 cloves garlic
  • 1 brown onion cut into quarters
  • 1 red apple halved and cored
  • 400 g ripe tomatoes halved
  • 3 ripe plums halved and de–stoned
  • 60 g Natvia
  • 30 g brown sugar
  • 2 Tbsp Worcestershire Sauce
  • 3 Tbsp tomato paste
  • 2 Tbsp soy sauce
  • 100 g ACV
  • 2 Tbsp treacle
  • 2 tsp salt
  • 1/2 tsp sumac
  • ¼ tsp allspice
  • 1/8 tsp ground cloves
  • 1 tsp xanthan gum optional

Method
 

  1. Place garlic, onion and apple into TM bowl and chop for 3 seconds, speed 7.
  2. Add all other ingredients and cook for 30 minutes/100/speed 1 with MC on.
  3. Cook for a further 15 minutes/Varoma/speed 1 without MC.
  4. Place basket on top to prevent splatter.
  5. Allow to cool.
  6. Mixing on speed 3, sprinkle xanthan through hole in the lid.
  7. Puree on 5 seconds/speed 9. Repeat as necessary or until you have the desired consistency.
  8. Pour into sterilised bottles.

Notes

Xanthan gum is optional, but it does make the sauce a nice consistency, similar to bought sauces.