BBQ Sauce

  • 200g Whitworths Chilean Orchard Prunes
  • 2 tbsp olive oil
  • 1 chilli pepper, finely chopped
  • 2 celery sticks, roughly chopped
  • 2 large white onions, roughly chopped
  • 2 garlic cloves, crushed
  • 1 tbsp dark brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp cayenne pepper
  • 1½ tbsp tomato ketchup
  • 1 tbsp soy sauce
  • 1 tbsp Marmite / yeast extract
  • ½ tbsp Worcester sauce
  • 3½ tbsp apple cider or white wine vinegar
  • 350ml vegetable or chicken stock (made up as per pack instructions)

Ready… Steady… Bake…

  • Heat the oil in a heavy bottomed saucepan and gently fry the chilli, celery, onions and garlic, until the onions soften and start to brown.
  • Add the sugar, paprika, cumin and cayenne pepper then stir well.
  • Add the ketchup, soy sauce, Marmite, worcester sauce and cider/vinegar then stir well.
  • Boil on a high heat for 5 minutes, until the liquids reduce to a syrupy consistency.
  • Stir in the prunes and stock, bring back to the boil then reduce the heat and simmer for 30-40 minutes or until the prunes are tender.
  • Allow to cool slightly and blend until smooth either with a food processor or hand blender.
  • Adjust the consistency with a little water if too thick then serve simply as a dip or smother over ribs or use as a glaze on chicken wings - why not try a dollop on a burger too!
Print recipe
  • 15 mins
  • 50 mins
  • Makes