Paleo Barbecue Sauce with Apple & Cinnamon

This delicious apple barbecue sauce can be used to glaze grilled meats or as a side condiment with burgers and meatballs. You can add it to stews and other meat based ragu sauces for extra flavour.

📝 Ingredients

• 1 medium onion (diced)
• 1 teaspoon coconut oil (or ghee, heaped)
• 1/2 teaspoon sea salt
• 2 medium apples (tart-sweet, peeled and cubed)
• 2 slices of fresh ginger (1/2 teaspoon of ginger powder can be used instead)
• 1 bay leaf
• 1 clove garlic (roughly diced)
• 1 cinnamon stick (or 1 teaspoon cinnamon powder)
• 1/3 teaspoon red chilli pepper or cayenne pepper
• 1 teaspoon ground coriander seed
• 1 teaspoon paprika powder
• 2 tablespoons apple cider vinegar
• 4 tablespoons tomato paste
• 2 tablespoons Tamari (gluten-free soy sauce or coconut aminos)
• 1/4 cup water

👨‍🍳 Instructions

1. 1Add the onion, coconut oil and salt to a small saucepan and sauté over medium heat for 2-3 minutes, until onion has softened slightly.
2. 2Add the apples, ginger and bay leaf and stir for a couple of minutes. Then add the rest of the ingredients, stir through and bring to boil. Once at boil, bring the heat down to low simmering, cover with a lid and cook for 15 minutes, or until the apples have softened completely. Add a little more water if the mixture gets too thick.
3. 3Transfer everything to a food processor but remove the bay leaf, ginger and cinnamon stick. Process until smooth and taste for salt. Add a little more salt, lemon juice or chilli to your liking.
4. 4Then transfer the puree to a sieve. Push the mixture through the sieve into a clean bowl using a spoon and discard any leftover fibres or larger chunks.
5. 5Store the sauce in a clean, air-tight jar or bottle for up to two weeks in the fridge.