Tired of having to read labels with words on them that have little or nothing to do with food? Make your own barbecue sauce at home. This one is slightly sweet from the rum and orange juice, and it’s seasoned with thyme, allspice, and ginger. Freeze the leftovers in ice cube trays, and defrost a cube or two the next time you crave a sandwich.
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| Make your own barbecue sauce at home - Citrus Rum BBQ Sauce |
- 2 tablespoons (30 ml) olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 can (14½ ounces, or 406 g) tomato sauce
- 1 can (6 ounces, or 170 g) tomato paste
- ½ cup (120 ml) orange juice
- Juice of ½ lime
- ½ cup (120 ml) rum (amber or dark, if possible)
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 ml) agave nectar or maple syrup
- 3 tablespoons (45 g) brown sugar
- 1 teaspoon dried thyme
- ½ teaspoon allspice
- ½ teaspoon paprika
- Pinch of ground cloves
Yield: 3 to 4 cups (750 to 1,000 g)
- In a skillet, cook the oil over medium heat for 3 to 5 minutes, or until translucent. Add the garlic. Cook for about 1 minute more.
- In a slow cooker, combine all of the ingredients. Cook on low for 8 to 10 hours. If the sauce is still too thin, turn the slow cooker to high and prop the lid up with the handle of a wooden spoon to allow some of the liquid to evaporate.
- Store the sauce in an airtight container in the fridge for 1 week or in the freezer for up to 6 months.
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