While it’s getting cooler we’ve got a run of clear days so why not fire up the BBQ and wear a jumper? This warming BBQ sauce is seasonal with apples and a whiskey kick!
Today is Grandad’s 96th Birthday Party. It won’t be held in our house, which is just as well as I’ve snaffled some of our secret stash of whiskey for this BBQ sauce.
The whiskey only comes out when Grandad is here. He likes a small glass with a wee bit of water on the side and he relishes every drop. His cure for a cold is a lempsip and a hot whiskey. Considering he is just about 96 then I think there must be great wisdom in his remedy!
If you haven’t gathered by now I’m not a drinker. I quite like the taste of some drinks but in general I rarely have more than 1 glass of anything. So while some bottles get dusty in the back of the cupboard I’m not averse to dragging them out every now and again for cooking with.
You only need a small amount of whiskey for this recipe, and if you don’t have a whiskey in the house a bourbon will do just as well. I’ve scaled this recipe down as I make bucket-loads of it when I do cook my apple & whiskey BBQ Sauce because it stores so well. With the combination of sugar, alcohol and vinegar this will keep for a month in a sealed jar in the fridge. If the weather is too bad to BBQ, it’s just as nice to slather over a rack of ribs or chicken wings and bake in the oven instead.
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- 3 Medium Onions
- 1 Tablespoon Sunflower Oil
- 3 Medium Eating Apples
- 1/2 Cup Muscovado or Light Brown Sugar
- 1 Shot Glass of Whiskey
- 1/2 Cup Cider Vinegar
- 2 Cups of Water
- Sharp Knife
- Chopping Board
- Medium Saucepan with Lid
- Vegetable Peeler
- Wooden Spoon
- Peel and chop the onions finely.
- Put the saucepan on the hob and heat to a medium heat with the sunflower oil inside.
- Fry the onions gently until they are soft. This does take a while but you’re better taking your time here. It normally takes me about 10 minutes until they are soft.
- Peel and core the apples then chop into chunks. You don’t need to chop them finely as they break down easier than the onions.
- Add to the saucepan and stir well for another 5 minutes.
- Pour in the whiskey and brown sugar.
- Stir well until you get a dark brown sticky sauce.
- Finally add the cider vinegar and water and stir well.
- Put the lid on the saucepan, bring the sauce to a slow simmer and leave simmering for 1 hour.
- After 1 hour it is ready to use immediately.
- If you want to keep it for another day pour into a sterilise jar and seal once cool then refrigerate.