Apple whisky BBQ sauce.
Deliciously rich and complex with the sweetness of caramelised apple, aromatic spices and the deep hum of whisky cutting through it all, this sauce is a BBQ crowd pleaser.
Apple whisky BBQ sauce.
Apple whisky BBQ sauce.
Apple whisky BBQ sauce.
Meet pulled pork's best friend. This apple whisky BBQ sauce is the perfect accompaniment to any pork dish, especially pulled pork like this epic pulled pork recipe, but it also works well with other meats like a brisket or even side vegetarian dishes, you’ll basically be looking for ways to add it into everything.
I have created this recipe to be ready to serve in just over an hour, but to get a deeper amber sauce colour, you could extend the apple and onion caramelization (step 1) another 20-30 minutes, cooking low and slow until it’s all darkened and caramely, and then continue on, when it’s blended you get a deeper colour and flavour.
Store in an airtight container or jar for 1 - 2 weeks, if it lasts that long.
Cooking your own sauce from scratch is super rewarding, and not nearly as tricky as you would think! The main thing to keep in mind is balancing your flavours, think salty, sweet, sharp, umami and hot. Taste and adjust till you have the flavour profile that is just right for you.
For more cooking-from-scratch techniques to try, love, then make again and again, is my Homemade pesto and Whipped brown butter. These are absolute winners on flavour and are super easy to make.
1-2 weeks
Yes! Just cool it completely before freezing
Substitute with apple juice, and reduce the brown sugar to ½ cup as it will be quite sweet!
Ingredients and substitutions
How to make it - step by step!
In a medium pot, add olive oil and butter, melt together then add apples, onion and garlic, cook on a medium heat for about 5 minutes until softened, stirring occasionally.
Add remaining ingredients, stir and let simmer on a low heat, covered for 45 minutes
Blend together in a food processor or with an immersion blender until pureed. If using something like a Nutri bullet, ensure the mixture has cooled completely before blending.
Pour into a jar and enjoy immediately or store in the refrigerator for 1- 2 weeks. Freeze if wanting to use it at a later date.
In a medium pot, add olive oil and butter, melt together then add apples, onion and garlic, cook on a medium heat for about 5 minutes until softened, stirring occasionally.
Add remaining ingredients, stir and let simmer on a low heat, covered for 45 minutes
Blend together in a food processor or with an immersion blender until pureed. If using something like a Nutri bullet, ensure the mixture has cooled completely before blending.
Pour into a jar and enjoy immediately or store in the refrigerator for 1- 2 weeks. Freeze if wanting to use it at a later date.
Watch the how to video
Watch the how to video
Apple whisky BBQ sauce.
- 1/2 tbsp olive oil
- 50g butter
- 1 big apple, such as jazz or pink lady peeled and diced
- 1 brown onion, diced
- 2 cloves garlic, diced
- ⅓ cup ACV
- 3/4 cup whisky
- 1 cup ketchup
- ¾ cup brown sugar
- 1 tsp smoked paprika
- ½ tsp nutmeg
- 4 cloves
- ½ tsp cinnamon
- ½ tsp salt
- ½ tsp pepper
- In a medium pot, add olive oil and butter, melt together then add apples, onion and garlic, cook on a medium heat for about 5 minutes until softened, stirring occasionally
- Add remaining ingredients, stir and let simmer on a low heat, covered for 45 minutes
- Blend together in a food processor or with an immersion blender until pureed. If using something like a Nutri bullet, ensure the mixture has cooled completely before blending
- Pour into a jar and store in the refrigerator for up to 1 week. Freeze if wanting to use at a later date.