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Baker’s BBQ Sauce24 oz. 15 minutes |
• | 16 oz. The Perfect Purée Pink Guava Puree, thawed |
• | 1 tbsp. The Perfect Purée Ginger Puree, thawed |
• | 1 tbsp. olive oil |
• | 1/4 cup minced onion |
• | 2 oz. honey |
• | 1/4 cup packed light brown sugar |
• | 2 tbsp. white wine vinegar |
• | 2 tbsp. mango chutney |
• | 1 tbsp. barbecue seasoning |
• | 1 tbsp. Worcestershire sauce |
• | 1 tbsp. tomato paste |
• | 1/2 tsp. salt |
• | 1/8 tsp. white pepper |
Method: | |
1. | In a medium saucepot heat oil; add onion and sauté until tender. |
2. | Stir in Pink Guava puree, Ginger puree, honey, brown sugar, vinegar, chutney, barbecue seasoning, Worcestershire sauce, tomato paste, salt, and pepper. Bring mixture to a boil; remove from heat. |
3. | Cool to room temperature, cover and refrigerate until needed as an all-purpose barbecue sauce. |
Flavor Twists: | |
In place of the Pink Guava puree, try The Perfect Purée White Peach Puree, Mango Puree, or Apricot Puree. | |
Serving Suggestion: | |
This sauce is particularly terrific on grilled chicken, baby back ribs, lamb chops, and pork cuts. |