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In this recipe the whiskey is optional; it can add a lovely little twist to the end of the sauce.ÌýJust choose your favourite whiskey or bourbon.Ìý Make a pot full and when barbecuing impress your guests by placing a small pot on the grill and using a basting brush to finish off your meat – you’ll look like a seasoned pit master!

Ingredients

2 cups of tomato ketchup

1 large Tablespoon of Molasses

½ cup of apple cider vinegar

1 large jar of apple sauce (choose between lumps of apple or no lumps, just remember lumps will get stuck in a squeezy-type sauce bottle)

1 cup of apple juice

1/8 cup of Worcestershire sauce

2 shots of your favourite whiskey (1 for the sauce and 1 just for you – you’re welcome!)

1 teaspoon of kosher salt (if you can get it, ½ teaspoon of normal salt if you can’t)

1 teaspoon of Garlic powder

1 teaspoon of smoked paprika

1 teaspoon of onion granules

½ cup of light Muscavado sugarÌý

Method

Place a heavy bottomed pot on a medium heat and slowly add all the wet ingredients, bringing them to a rolling boil for around 5 minutes. Add salt, garlic, paprika and onion granules, continue for 5 minutes, stirring all the time, and then add sugar last (to avoid burning, as will taste bitter).

Turn heat down but continually stir for five more minutes. Remove from heat and allow to cool, the sauce will thicken during this process.

Use this as a base sauce, if you like a bit of heat simply add cayenne/ dried chillies according to your own taste.

This sauce has a lot of sweet, sweet sugar in it so use at the end of your cook so as to avoid burning the sugar and making your meat bitter.

Enjoy!

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