Spicy-fruity barbecue sauce

Ingredients for 1 servings:

• 1 tbsp coriander seeds or dried coriander
• 1 tbsp peppercorns, black or white
• 1 tbsp mustard seeds
• 2 tsp cayenne pepper, granulated
• 2 tsp thyme, dried
• 1 tbsp onion powder
• 2 tbsp garlic powder
• 2 tsp sweet paprika powder
• 60 g sugar
• 400 ml apple juice, naturally cloudy
• 60 ml white wine vinegar
• 500 ml ketchup
• 3 tbsp Worcestershire sauce
• 300 g applesauce
• tbsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes

The sauce goes great with grilled meat.

Place the coriander seeds, peppercorns, mustard seeds, cayenne pepper, and thyme in a mortar and pestle and grind to a coarse powder; the seeds impart a more intense flavor. Tip: You can add the spices one at a time to the mortar; this makes it easier to see how fine/coarse the powder is. Then add the onion, garlic, and paprika powder and mix well; I use a fork or a whisk for this. Mix the apple juice and vinegar. Caramelize the sugar in a deep pan until light brown, stirring constantly. Be careful! Caramel burns very quickly, so you may need to remove the pan from the heat briefly and keep stirring. Deglaze with the apple juice and vinegar mixture; this will create a cloud of steam, so don’t be alarmed. Dissolve the hard caramel in the apple juice and vinegar mixture, stirring constantly. This can take up to 5 minutes. Then simmer for another 5 minutes. Add the ketchup, Worcestershire sauce, the spice mix, and the applesauce, stir thoroughly, and bring back to a boil briefly. After boiling, season to taste and add a little more salt to taste. Pour the sauce into several screw-top jars or swing-top jars and let cool. Once the sauce has reached room temperature, it can be refrigerated. This makes about 1 liter of sauce. The sauce will keep in the refrigerator for 2-3 months. I’ve been making this sauce every summer at the beginning of the barbecue season for years now, and it goes well with pretty much any grilled meat.