Smoky Barbecue Sauce

, from Issue #52. September, 2015
Photography by Manja Wachsmuth.
Smoky Barbecue Sauce

This sauce is our summer staple and appears at all our barbecues.


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)


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.