Smoky barbecue sauce
Makes: 2 x 300ml jars
Prep time: 20 minsTotal time: 
Recipe by Thane Prince. Her latest book 'Preserves, Pickles & Cures' is out now (Pavilion, £16.99) / Recipe photograph by Martin Poole.
Smoky barbecue sauce
Makes: 2 x 300ml jars
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (50ml)
Calories
94Kcal
Fat
0gr
Saturates
0gr
Carbs
21gr
Sugars
21gr
Fibre
0gr
Protein
2gr
Salt
4gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 250ml orange or apple juice
- 175g light muscovado sugar
- 200ml Worcestershire sauce
- 200ml dark soy sauce
- 150ml cider vinegar
- 100g tomato puree
- 50g chilli sauce (we used Lingham's)
- 4 garlic cloves, crushed
- 2 tbsp mild ready-made mustard
- a dash of Tabasco sauce, to taste
Step by step
Get ahead
Store in a cool place or chill for up to 3 months.
- Put all the ingredients in a large pan and whisk together until smooth. Bring the mixture slowly to the boil, whisking occasionally, until the sugar is completely dissolved. Simmer for a further 20-25 minutes or until the mixture thickens and becomes syrupy.
- Pour into hot sterilised bottles, seal and label.
