Raisin–Molasses BBQ Sauce
Ingredients
- ¾ cup Mariani California Raisins (110 g)
- ¾ cup water (180 ml)
- ⅓ cup apple cider vinegar (80 ml)
- ¼ cup tomato paste (60 g)
- ¼ cup unsulphured molasses (60 ml)
- 2–3 tbsp brown sugar (25–35 g), to taste
- 1 tbsp Worcestershire or vegan Worcestershire (15 ml)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
- ¼ tsp black pepper
- ¼–½ tsp kosher salt, to taste
- Pinch cayenne or chili flakes, optional
- Optional finish: 2–3 tbsp apple juice for roundness (30–45 ml)
Instructions
- Simmer raisins and water in a saucepan over medium heat for 5 minutes to plump.
- Off heat, add vinegar and tomato paste. Blend until completely smooth (vent the blender).
- Return purée to pan. Whisk in molasses, brown sugar, Worcestershire, smoked paprika, garlic powder, onion powder, mustard, pepper, and salt (plus cayenne if using).
- Simmer on medium-low, stirring, until thick, glossy, and spoon-coating, 10–12 minutes. If it edges too tangy, stir in apple juice or a bit more brown sugar. If too sweet, add a tsp of vinegar.
- Cool. Refrigerate up to 2 weeks or freeze up to 3 months.
- Little extra: Stir in 1 tbsp strong brewed coffee off heat to deepen the caramel notes and round the acidity without adding extra sweetness.
