Strawberry Barbecue Sauce
User Reviews
5
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Prep Time
10 mins
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Total Time
30 mins
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Servings
5 cups
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Calories
389 kcal
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Course
Condiments
-
Cuisine
American
Strawberry Barbecue Sauce
Description
This sauce starts by sautéing chopped onion until golden, then briefly cooking with rum off the heat to meld aromas. Fresh strawberries are added and cooked down until soft, releasing their juices. A mixture of apple cider vinegar, raw or brown sugar, ketchup, Worcestershire sauce, olive oil, sorghum syrup or molasses, salt, pepper, garlic, bay leaves, and a serrano chile is added to create depth and complexity.
The sauce simmers until thickened and coats the back of a spoon. After removing bay leaves, it is pureed to a smooth texture. The final sauce balances the tartness of vinegar and strawberries with sweet, savory, and spicy layers. It complements grilled or roasted meats, providing a unique fruity barbecue flavor.
The sauce can be stored refrigerated for up to two weeks and freezes well for longer storage. Leaving space in containers prevents cracking from freezing expansion.
Ingredients
- 1 Tbsp vegetable oil
- 1 medium yellow onion chopped
- 1 cup dark rum
- 1 1/2 lb strawberries hulls removed and berries cut in quarters
- 3/4 cup apple cider vinegar
- 1/2 cup raw sugar or substitute brown sugar
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 Tbsp olive oil
- 2 Tbsp sorghum syrup or molasses
- 2 tsp salt
- 1 tsp black pepper fresh cracked
- 6 cloves garlic thinly sliced (I crushed them)
- 4 bay leaf
- 1 serrano chile or jalapeño
Instructions
- Heat the oil in a medium to large heavy bottomed saucepan and saute the onion for about 5 minutes until it softens and starts to turn golden. Remove from the burner and add the rum, stirring for 2 minutes (off the heat) Add the strawberries and cook over medium high heat, stirring often, for 5 minutes or until the strawberries have become soft.
- Add the vinegar, sugar, ketchup, Worcestershire sauce, oil, syrup (or molasses,) salt, pepper, garlic, bay leaves, and chile. Cook for about 15 minutes or until thickened and coats the back of your spoon.
- Remove the bay leaves and process the sauce with an immersion blender until smooth. Move the blender around to get all the lumps. Be extra careful as the mixture is very hot and can splatter.
- Ladle the sauce into jars and let cool before refrigerating. Michael says it will last 2 weeks, but ours lasted up to a month or more.
Notes
- This sauce recipe is adapted from Todd Richards' cookbook Soul.
- It can be frozen for extended storage; leave headspace in jars to allow for expansion.
- Lasts up to two weeks refrigerated; occasionally it may keep longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 389kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Sodium | 1336mg | 56% |
| Potassium | 592mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 86mg | 96% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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