This time of year is one of my favorites because farmer markets still have plenty of ripe and tasty fruits and vegetables on offer, and the changing climate is a wonderful excuse for enjoying refreshing summer dishes when weather is mild, and to have more earthy food when it’s cooler.
So, I tried to make a recipe that represents this season change, that can be kept for a long time and is of course delicious! After developing a refined sugar free ketchup ketchup, I thought you would like to have another homemade sauce to enjoy with the last barbecues of the year. So I’m pleased to share my new creation: the brown rum barbecue sauce.
This is not a healthy but a comfort recipe: this sauce is to be enjoyed at festive occasions. Indeed, it is brown sugar that gives barbecue sauce barbecue sauce its characteristic aroma and dark color. If you read my post on sugar and sweeteners, you know that I recommend using these ingredients sporadically. However, knowing that it is pleasant and even recommended to take it easy with food from time to time, then better doing it with homemade dishes made from quality ingredients.
The main ingredient in barbecue sauce is ketchup, which has a high lycopene content because it is made from tomatoes. If you want to make your barbecue sauce from scratch, you can make your own ketchup by following the recipe you find here. If not, just make it with your favorite store bought ketchup, making sure to choose one that does not contain additives. The other ingredients are just as important as they will make your BBQ sauce deliciously fragrant. Select freshly ground spices, an aromatic dark rum and a raw brown sugar for an incomparable result! If you like smoky barbecue sauce, you can make it using smoked paprika.
Yield ~750 ml
- 450 gr ketchup
- 150 gr raw brown sugar
- 125 ml apple cider vinegar
- 2 tbsp coconut aminos (or worcestershire sauce if you cannot find it or aren’t vegan)
- 1/2 tbsp aged dark brun
- 2 tsp paprika, smoked or not
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp mustard seeds, ground
- 1/2 tsp Cayenne pepper
- 1/4 tsp cinnamon, ground
- Pour all the ingredients into a saucepan. Mix well.
- Bring to a boil. Allow to thicken for 15 to 20 minutes over medium high heat, stirring constantly. The sauce will thicken and take a nice brown hue.
- When the sauce has darkened and thickened enough, adjust the seasoning if necessary.
- Pour the swarm sauce into a sterilized jar. Allow to cool completely before refrigerating. Your sauce will keep for a month.