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Smoky barbecue sauce


Makes: 2 x 300ml jars
timePrep time: 20 mins
timeTotal time:
Smoky barbecue sauce
Recipe by Thane Prince. Her latest book 'Preserves, Pickles & Cures' is out now (Pavilion, £16.99) / Recipe photograph by Martin Poole.

Makes: 2 x 300ml jars
timePrep time: 20 mins
timeTotal time:

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Nutritional information (50ml)
Calories
94Kcal
Fat
0gr
Saturates
0gr
Carbs
21gr
Sugars
21gr
Fibre
0gr
Protein
2gr
Salt
4gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 250ml orange or apple juice
  • 175g light muscovado sugar
  • 200ml Worcestershire sauce
  • 200ml dark soy sauce
  • 150ml cider vinegar
  • 100g tomato puree
  • 50g chilli sauce (we used Lingham's)
  • 4 garlic cloves, crushed
  • 2 tbsp mild ready-made mustard
  • a dash of Tabasco sauce, to taste

Step by step

Get ahead
Store in a cool place or chill for up to 3 months.
  1. Put all the ingredients in a large pan and whisk together until smooth. Bring the mixture slowly to the boil, whisking occasionally, until the sugar is completely dissolved. Simmer for a further 20-25 minutes or until the mixture thickens and becomes syrupy.
  2. Pour into hot sterilised bottles, seal and label.

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