Brown Sugar & Balsamic Barbeque Sauce

If you've never tried to make your own barbeque sauce before, this recipe might just be a good place to start. My kids in particular love this sauce; number one son proclaimed it the best BBQ sauce ever. I use it in many different ways from a dip for hors d'ouevres meatballs to a  great standard sauce beside the summer grill.

It really does have some great flavours going for it; from the sweet brown sugar to the pungent balsamic vinegar and the smokiness of smoked paprika. The apple helps give the sauce body and is a wonderful background flavor in the sauce. I also use it as a glaze for Garam Masala Barbequed Chicken, which will be featured soon on Rock Recipes. In the photo below I have used it in a simple application on barbequed turkey thighs that we had for dinner last night.

1 large red onion, diced
6 cloves minced garlic
3 tbsp olive oil
1 large apple thinly sliced

Saute all together in a medium sized saucepan until the onions and apples have softened. Add:

8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

1 1/4 c ups brown sugar
1/2 cup balsamic vinegar
1 teaspoon ground thyme
1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
2 tbsp smoked paprika
2 tbsp chili powder
1/2 whole nutmeg, finely grated
2 tbsp fresh finely grated ginger
1 tsp kosher salt
1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Store in airtight mason jars in the fridge.