Apples, apples, apples. 'Tis the season for a bounty of apples and warm mugs of cider. Since it is the time of year for celebrating this delicious fruit, I am in the mood for experimenting with different recipes using apples. I have already created an Apple Cider Donut recipe, but now it was time to push the boundaries even further and expand to a barbecue sauce.
This sauce is nice and sweet with a subtle heat at the end. We used this to baste chicken as it was grilling, but it would be great with some thick cut pork chops or slathered on a slab of ribs. If you have any leftover, just allow it to cool and then store in an airtight container in the refrigerator.
1 Tablespoon Butter
1/4 Cup Minced Yellow Onion
1 Tablespoon Minced Garlic
2 Cups Apple Cider
1/2 Cup Apple Cider Vinegar
1/2 Cup Ketchup
1 teaspoon Ground Mustard
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Cayenne Pepper
4 Tablespoons Packed Light Brown Sugar
1. In a small saucepan, melt the butter. Add the minced onion and garlic. Cook over Medium heat for 2-3 minutes.
2. Add the remaining ingredients. Stir well to combine. Bring back to a simmer then reduce the heat to Medium-Low.
3. Allow to gently simmer for 45 minutes, until reduced by half and thickened. If you want a thicker sauce, allow to simmer even longer.
4. Remove from the heat. Cool slightly before carefully blending to a smooth consistency.
5. Use immediately.
*Note: Store extras in an airtight container in the refrigerator.