My partner is a complete fiend for barbecue sauce. We always seem to have multiple bottles in our fridge at any given time. Recently, it dawned on me that I’ve never really tried making my own. So, I got to work researching what all goes into it. Since it’s fall, it seemed like a no-brainer to put a fall spin on it. Which is why I decided to add apple cider and spices into the mix, this apple cider barbecue sauce ended up being the result.
The sweet and tart apple cider compliments the flavors of this sauce so well, especially with the addition of warming spices like clove and cinnamon. Everyone I’ve had try it has absolutely adored it. Y’all have got to go whip up a batch. Maybe even a double batch.
It’s great to keep around as a dipping sauce. You can also use it for barbecue sandwiches, toss it with baked tofu, use it to make baked beans, and so on; there are so many options. I personally really enjoyed tossing it with some shredded chickwheat in these tacos with a green apple slaw and refried black beans.
If you’re looking for more delicious condiments, I recommend trying out my Charred Scallion Chipotle Crema. It’s the perfect smoky, savory, spicy sauce to jazz up all of your meals.
Now, onto the recipe for this luscious apple cider barbecue sauce. If y’all try this, be sure to take a pic of your creations and tag me on Instagram @thepeacefulepicurean.
Apple Cider Barbecue Sauce
- 3/4 cup spiced apple cider (I used Trader Joe’s Cold Pressed Spiced Fuji Apple Cider)
- 1 tablespoon apple cider vinegar
- 1/3 cup ketchup
- 1/2 cup dark brown sugar (packed)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle or ancho chile powder
- 1 flat tablespoon cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon red chile flake (reduce or omit if sensitive to spice)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Add all ingredients to a small saucepan. Whisk to combine.
- Cook over medium-high heat, whisking constantly. Bring to a slow boil and cook for about five to eight minutes. This mixture should thicken to a consistency that evenly coats the back of a spoon.
- Taste the sauce and adjust seasoning to your taste. Allow to cool before pouring into an airtight container. Keep refrigerated. Sauce should keep for about two weeks.
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