Wednesday, August 15, 2012

Peach-Apricot Barbecue Sauce

If you grill a lot in the summer, you probably go through a lot of bbq sauce.  It's so easy to make your own, and so much healthier than using the sugar-filled store bought kind, there's no excuse not to try it. I used our food processor to mince and chop everything and it came together super fast.  This one uses some of the in-season fruit to naturally sweeten it up.  Adding additional sweetener is optional.  I left it a bit chunky, but feel to make a smoother sauce if you prefer.

Peach-Apricot Barbecue Sauce

Half a red onion, minced
2 shallots, minced
4 cloves garlic, minced
2 ripe peaches, finely chopped
3/4 lb fresh apricots, finely chopped
1/2 cup cider vinegar
Optional: 2 tbls - 1/4 cup sweetener, to taste (honey, maple syrup, agave, coconut sugar, xylitol, Splenda, will all work)
1 tbls chili powder
2 tsp ground cumin
2 tsp paprika
1/2 tsp salt
1/2 tsp cayenne pepper, or to taste (optional, for some heat)
1/4 tsp smoked paprika (or few drops liquid smoke)
Pinch ground cinnamon
Pinch ground allspice
680ml (24oz) jar passata (strained tomatoes)

Place everything except tomatoes in a large pot set over medium heat.  Cook down onions and fruit for about 10 minutes.  Turn heat down to low and add tomatoes.  Simmer for another 10 minutes.  Keep refridgerated for up to 3 weeks or freeze for future use.  Makes about 7 cups.

This recipe has been entered into Diet, Dessert & Dogs' Wellness Weekend.

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