Of course BBQ sauce with loads of sugar tastes deliciously moorish – but for those of us that don’t want to consume vast quantities of refined sugar it’s good to have a healthier alternative that doesn’t lack in taste. I have experimented with various recipes and here is one that I am pretty happy with.

Ingredients

(Makes 1 large jar)
3 shallots very finely diced
300ml passata
3 tbsp tomato puree
2 gloves of garlic, crushed
1 tbsp smoked paprika
3 tbsp agave syrup
2 tbsp apple cider vinegar
1 tbsp Worcestershire Sauce
1 tbp soy sauce (salt reduced)
1 tbsp English mustard
A pinch of sea salt and black pepper
1 tsp red chilli flakes (optional if you want a little spice)

Method

1. Add a little oil to a pan and add the shallots and cook on a low heat for about 6 minutes until softened but not brown. Add the crushed garlic and stir for a further minute
2. Now add the rest of the ingredients to the pan and simmer for 10-15 minutes
3. You can either use it like it is if you like a chunkier BBQ sauce but I prefer to blend it for a smoother sauce. Allow to cool and pour into a clean jar, this will keep for a couple of weeks in the fridge