Like we said, why just drink cider when you can cook with it too? Pop open a couple bottles of apple cider, and make a batch of this Apple Cider Barbecue Sauce; it’s awesome on chicken, but goes great with pork, too. Cue stomach grumbling… Now, it’s time to get cooking with your cider. We are full supporters of the “one sip for me, one for the recipe” method, and we highly suggest trying out a locally made cider. After all, an apple a day keeps the doctor away, right? Surely that applies to cider, too…
Apple Cider Barbecue Sauce Makes about 2 – 2 ½ cups
- 1 tablespoon whole peppercorns (we used a 4-peppercorn blend from the Silk Road Spice Merchant)
- 1 teaspoon dried chili flakes
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1-155ml can tomato paste
- 1/3 cup molasses
- 2/3 cup brown sugar
- 1 bottle hard cider (we used Big Rock’s Rock Creek Cider)
- 2 ½ cups apple cider vinegar
- 4 cloves garlic, peeled
Step 1: Assemble your ingredients.
Step 2: Place the peppercorns, chili flakes, cinnamon, and salt in a medium-sized saucepan and whisk.
Step 3: Add the tomato paste and molasses.
Step 4: Whisk the mixture until it’s nice and smooth. Ohhhh yeah.
Step 5: Now add the brown sugar and whisk until smooth. See a trend here? We don’t want clumps.
Step 6: Pour in the cider and the vinegar, while gently whisking to incorporate.
Step 7: Grate the garlic into the mixture and stir. No whisking required.
Step 8: Bring the sauce to a boil over medium-high heat. Once it comes to a boil, reduce heat to low.
Step 9: Cook for about 2 – 2 ½ hours, stirring often, until the sauce has reduced by almost half, or until the desired consistency is reached. This is where all that good flavour comes from.
Step 10: Strain the sauce through a fine mesh sieve. You can omit this step if you’d rather gnaw on peppercorns (hey, to each his own…).
Step 11: Pour the sauce into a jar and let it cool to room temperature before closing the lid and storing in the refrigerator for about a month.
Step 12: Use as desired (and we desire it on chicken).