Got more apple butter than you can eat? Here’s a tasty idea from Rachel at Coconut & Lime. She combined her homemade apple butter with a bit of vinegar, a variety of spices and a little bit of booze for a tasty barbecue sauce. It looks incredibly easy too, just a bit of measuring, a trip through the blender and a bit of reducing over low heat. Make sure to head over to her site to check out the full recipe.
This makes me wonder what other butters and jams could be turned into more full-bodied barbecue sauces. I think that my peach plum ginger jam might make a really good player in a sweet/savory sauce like this.
Do you have a spread in your pantry that is due for a transformation like this one?
I’ve had pear butter and peach butter sitting on my shelf for ages and I can’t seem to go through it fast enough! I’ll have to try this out with one of those, it sounds delicious!
I’m thinking about the leftover peach butter I have in the fridge…
I have some pear-ginger butter that would work with this as well as the apple butter in the recipe. Thanks for a great idea!
BTW! Congrats on the mention in Philadelphia Magazine! You ROCK!
That is so neat! Sometimes, if a jam turns out a little more runny than I like, we’ll use it as an ice-cream topping, or even a sweet cracker/fruit dip. There’s actually some pretty good uses for jams beyond just jam.
I have some apricot red pepper jelly I got from our CSA that is begging to be made into some kind of sauce for meat. I’ve also got a pear-ginger butter that will soon be transformed into BBQ sauce. Thanks for the great idea!
I made TONS of tomato jam two years ago. (Delicious BTW)One runny batch is an excellent dipping sauce for egg rolls.(Or ice cream topping)
Also just last night I dressed our pork loin chops up with a sauce of 4 parts jam, 2 parts apple cider vinegar and one part dijon (or regular) mustard. Heat all, then baste chops if grilling. I pan fried and reduced the sauce to a thick glaze. Amazing!