Apple sauce bbq sauce

Apple Barbecue Sauce

The Spruce / Kristina Vanni

Nutrition Facts (per serving)
16	Calories
0g	Fat
4g	Carbs
0g	Protein

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Nutrition Facts
Servings: 36
Amount per serving
Calories	16
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 165mg	7%
Total Carbohydrate 4g	1%
Dietary Fiber 0g	0%
Protein 0g
Calcium 4mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Apples are the stars in this different kind of barbecue sauce. Unlike other barbecue sauces, it is not tomato-based, nor does it contain any mustard, and it isn’t a spicy or hot barbecue sauce. This makes it suitable for family dinners, cookouts, and summer parties with eaters in all age groups.

This sweet and savory sauce has an excellent balance of sweet and tangy that practically defines any great barbecue sauce. It is good with any meat or chicken that benefits form a fruity flavor component, such as pork ribs, pork loin, chicken, turkey, and even lamb.

Apples are added to this sauce for thickness and to give the sauce body and flavor. They appear in three forms: as a fresh apple, apple juice, and apple cider vinegar. For apples, select a variety that fully breaks down into an applesauce-like consistency during cooking, such as Mactintosh. A firm apple like Granny Smith does not work well here.

The recipe gives you the choice of adding any color of bell pepper. It’s only a small amount but there are differences in flavor. Red, orange, and yellow bell pepper, adds sweetness, whereas green bell pepper adds a more bitter component.

If you want to cut down on sugar and salt content, this recipe gives you several options. Use a ketchup with no added sugar or no salt instead of regular ketchup. For apple juice, also choose one without added sweetener. Another way of reducing salt it to use low-sodium soy sauce.

If you like a smooth consistency for your condiment, you can blend the barbecue with an immersion blender or in a stand mixer (if using a stand mixer, let the sauce cool down to avoid the risk of hot splashes). If you are not planning to blend the barbecue sauce afterwards, make sure the apple, onion, and bell pepper are as finely minced as possible. A barbecue sauce does not need to be completely smooth but a chunky sauce makes it more difficult to brush the sauce on the meat.

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Habanero Apple BBQ Sauce

This is a wonderful homemade apple bbq sauce that’s the perfect mix of spicy and fruity. Use it liberally on any grilled thing. Especially good on chicken!

Habanero Apple BBQ Sauce

Making a good homemade BBQ sauce is one of the best ways to improve your grilling game this summer. Can you just stir some ketchup with spices and vinegar and end up okay? Sure. But if you’re going to take the time to make something at home, you might as well go BIG.

This Habanero Apple BBQ Sauce is HUGE.

It has big flavors and, most importantly, it isn’t knock-your-socks off spicy. The base of this recipe is Martinelli’s Apple Juice or Cider and because it’s made from 100% juice from fresh grown apples, the flavors are a perfect combo. I used the Unfiltered Apple Juice for my version but you could use the filtered version also!

Once you have the sauce mixed up, everything you slather it on will be completely delicious. I tried it on pork, shrimp, veggies, and chicken (my favorite) and all of them were so good. To up the flavors even more, I like to serve a little squeeze jar of it on the side! YUM!

Check out the Martinelli’s official website and follow the Martinelli’s Pinterest Account for more delicious recipes!

Habanero Apple BBQ Sauce

Helpful Equipment:

This homemade sauce has heat, but also has a ton of flavor. It’s nicely balanced and delicious on almost anything that’ll come off your grill this summer!

Ingredients

Thickener:

Show Directions

1. In a medium pot, add Martinelli’s Unfiltered Apple Juice or Cider, onions, garlic, ketchup, Worcestershire sauce, salt, pepper, and habanero peppers. For peppers, cut two of them in half and remove seeds. For one, remove seeds and mince.
2. Bring sauce to a simmer and turn heat down to low. Simmer for 25-30 minutes, stirring regularly. Then remove halved habanero peppers.
3. Let sauce cool and then transfer to a blender. Blend until smooth. (TIP: To cool sauce quickly, pour it into a mixing bowl and stir it over an ice water bath to cool it very quickly.)
4. Strain sauce through a metal sieve to make the sauce very smooth. If you don’t mind a little texture to your sauce, you can skip this step.
5. Return sauce to a pot over low heat. In a separate small bowl, stir together Martinelli’s Unfiltered Apple Juice or Cider and cornstarch. Stir that into the sauce to thicken it.
6. Let sauce cook for another 5 minutes or so (or longer if you want a thicker sauce).
7. Remove sauce and let cool.

Use this sauce on a wide range of foods. It’s great on chicken, pork, shrimp, or veggies and is particularly good on grilled items.

Nutrition Info

Habanero Apple BBQ Sauce

As I said, using high quality juice, like Martinelli’s apple juice or cider is very important for this recipe because it makes up such a big percentage of the recipe.

Getting started.

Add the ingredients to a medium pot and bring them to a slight simmer. To control the heat in the habaneros, I recommend dicing one without seeds and then just adding a few pepper halves to the sauce.

Simmer the sauce on low, stirring it regularly, for 25-30 minutes. Then you can fish out the pepper halves. If you were to leave these in, the sauce would be basically a double-dare to eat!

Take out the halves.

Once the sauce is cooked, let it cool. For a quick cooling method, add the sauce to a mixing bowl and place the bowl in an ice bath. Stir the sauce and it will cool down in just a minute or two.

Then you can blend it up!

Blend it up.

If you don’t mind your sauce to have some texture, you can skip this next step, but if you want a smooth sauce, I recommend pushing it through a metal strainer to remove the chunks. Don’t worry. All the flavor is in the liquid at this point anyway!

Strained!

Return the sauce to a low simmer. To thicken it at this point, I like to add a slurry of cornstarch and Martinelli’s Unfiltered Apple Juice or Cider. You can thicken the sauce to your liking. I like mine on the thinner side.

Thickened!

Grilled items is where the sauce really shines!

One the grill!

Grilled chicken with this Habanero Apple BBQ Sauce and some fresh chopped parsley is about as good as it gets for me this summer!

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Apple

Apple BBQ Sauce

Apples aren’t just for applesauce anymore! This Apple BBQ Sauce Recipe is awesome! Well, if you like apples that is. But my guess is you wouldn’t be reading this if you didn’t like apples.

• 1 cup Catsup
• ¼ cup Apple juice/cider
• ¼ cup Apple cider vinegar
• ¼ cup Soy sauce
• ¾ ts Garlic powder
• ¾ ts White pepper
• ⅓ cup Grated, peeled apple
• ¼ cup Grated onion
• 2 ts Grated green pepper

1. Bring to a boil.
2. Reduce heat and simmer 15 minutes.
3. Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, ½ t celery salt, ½ t ground red pepper and ¼ t dry mustard before cooking. Baste with ½ c apple juice while cooking.
4. Add sauce last 15 minutes.

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Apple and Honey BBQ Glaze

Apples and Honey

For a sweet glaze for just about any meat dish, try this wonderful Apple and Honey BBQ glaze. Personally I think its great on chicken or pork. I even have two different recipes for this honey BBQ glaze depending on your tastes. This is not a true BBQ sauce so it is a glaze or basting sauce but boy are both of them great!

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Apple Smoked BBQ Sauce

Apple Smoked BBQ Sauce is smoky, sweet savory, and delicious! Add it to your barbecue menu for summer cookout season!

A couple years ago, I participated in the Food in Jars canning challenge. It was a lot of fun and I really increased my canning repertoire. They’re doing it again this year so pop over if you want to give it a try.

One of the interesting (of many) revelations for me was that fruit can make an excellent BBQ sauce. BBQ had always felt like it needed tomato to me but well, nuh-uh, I learned. Cherry BBQ sauce was my first. And this year I decided to try an apple based sauce.

This recipe comes from the Local Kitchen blog. I like Kaela’s canning recipes because they are a nice twist on standard canning recipes, that can sometimes be a little vanilla. And if she happens to throw in a little booze here and there, all the more reason to love her.

Made 3 1/2 pints

Of course, if I were not canning, I’d just improvise the heck out of the recipe. But they say never make substitutions in a canning recipe—you risk lowering the acid levels and making it unsafe. Except I just read this article on just a few changes you can make safely. If you are careful and obsessive (ahem). In fact, Kaela admits to basing this on a Ball Peach BBQ recipe.

Per all of this, I ended up eliminating the canned chipotles in adobe since my grocer didn’t have this (I noted that these were not in the original so not part of the acid calculation). Instead, I substituted ¼ cup green chilis for ¼ cup of the red peppers (an approved sub) and increased the dried spices (ditto), and used a different dried chili powder (again not at my grocer).

Otherwise I was lucky regarding ingredients. My apple farmer offers bags of apple pulp for applesauce in the fall and I had canned some up with just a little sugar and cinnamon. If you don’t happen to have an apple guy who brings apple pulp, you will need to core, cook, and mill some apples first (no peeling needed). I almost did this anyway to finish up the remnants of last year’s apples which are pretty ugly by now.

If you aren’t a canner, you can make this recipe and store it in the refrigerator (using it up before it spoils). Or freeze it. Or check here for canning 101. But with a few nice BBQ recipes–like these BBQ Meatballs or Iowa BBQ Soup, using it up shouldn’t be too hard!

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