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Smoky barbecue sauce

Smoky barbecue sauce

Makes about 1 litre.

Condiments
Add more spice to your Christmas feasting with the addition of homemade condiments. While there’s a seemingly infinite array of mustards and dressings on supermarket shelves and in delicatessens and provedores, there’s something extremely satisfying about making your own. There’s also peace of mind in knowing exactly what’s in them – no preservatives, nothing artificial. The seeded mustard is great with the Christmas ham and elevates a ham sandwich from simple to sublime. Smoky barbecue sauce is an essential for any grilling occasion and cider apple jelly with hot roast pork (or the next day’s cold cuts) is a perfect match.

Smoky barbecue sauce

Serves 6
1.5 kg   very ripe tomatoes, coarsely chopped
2   onions, thinly sliced
2   long red chillies, seeds removed, coarsely chopped
40 gm   brown sugar
185 ml (¾ cup)   cider vinegar
60 ml (¼ cup)   Worcestershire sauce
2 tbsp   Dijon mustard
2 tsp   smoked paprika
1 tsp   each of ground allspice and ground cloves
2   cloves of garlic, finely chopped
2   fresh bay leaves
1   cinnamon quill


1 Combine tomato, onion and chilli in a large saucepan and cook over medium heat for 30 minutes or until very soft. Transfer to a food processor, pulse until smooth, then push through a coarse sieve into a clean saucepan. Add remaining ingredients and bring to the boil over medium heat, reduce heat to low and simmer, stirring occasionally, for 15 minutes or until thick. Remove cinnamon quill and bay leaves. Pour into a sterile bottle and cool. Barbecue sauce will keep for up to 1 month in the refrigerator.


RECIPE Emma Knowles PHOTOGRAPHY Petrina Tinslay STYLING Emma Knowles

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