Paleo Barbecue Sauce with Apple & Cinnamon

🧂 Ingredients

• 1 medium onion

  diced
• 1 teaspoon coconut oil

  or ghee, heaped
• 1/2 teaspoon sea salt
• 2 medium apples

  tart-sweet, peeled and cubed
• 2 slices of fresh ginger

  1/2 teaspoon of ginger powder can be used instead
• 1 bay leaf
• 1 clove garlic

  roughly diced
• 1 cinnamon stick

  or 1 teaspoon cinnamon powder
• 1/3 teaspoon red chilli pepper or cayenne pepper
• 1 teaspoon ground coriander seed
• 1 teaspoon paprika powder
• 2 tablespoons apple cider vinegar
• 4 tablespoons tomato paste
• 2 tablespoons Tamari

  gluten-free soy sauce or coconut aminos
• 1/4 cup water

Instructions

• 1 Add the onion, coconut oil and salt to a small saucepan and sauté over medium
  heat for 2-3 minutes, until onion has softened slightly.
• 2 Add the apples, ginger and bay leaf and stir for a couple of minutes. Then add
  the rest of the ingredients, stir through and bring to boil. Once at boil, bring
  the heat down to low simmering, cover with a lid and cook for 15 minutes, or
  until the apples have softened completely. Add a little more water if the
  mixture gets too thick.
• 3 Transfer everything to a food processor but remove the bay leaf, ginger and
  cinnamon stick. Process until smooth and taste for salt. Add a little more salt,
  lemon juice or chilli to your liking.
• 4 Then transfer the puree to a sieve. Push the mixture through the sieve into a
  clean bowl using a spoon and discard any leftover fibres or larger chunks.
• 5 Store the sauce in a clean, air-tight jar or bottle for up to two weeks in the
  fridge.

Nutrition Info