This sauce is our summer staple and appears at all our barbecues.
INGREDIENTS
1 onion, peeled
1 apple, skin on
2 tablespoons olive oil
2 cloves garlic, crushed
¼ cup raisins
1 teaspoon sea salt
2 tablespoons tomato paste
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon chilli flakes
¼ teaspoon ground ginger
1 cup orange juice
½ cup water
¼ teaspoon liquid smoke (I used Manuka Smoke Concentrate, see note below)
METHOD
Grate the onion and apple on the coarse side of a box grater and place in a medium saucepan.
Add the oil, garlic, raisins and salt, cover and cook over a medium heat for 10 minutes, stirring occasionally.
Add all the remaining ingredients and bring to the boil. Reduce the heat and simmer gently for 15 minutes until reduced, glossy and thickened slightly.
Cool for 10 minutes then place in a food processor and process until smooth.
Tip into sterilized jars, cool and refrigerate. Makes about 1½ cups
Pantry note: I used Manuka Smoke Concentrate from the NZ Manuka Egg Company. Available at good food stores. It is very potent, so add just a little to start as you can always stir in extra at the end of cooking for a stronger flavour if desired.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!