Since so many of us grill more over the summer, I thought I would just pass this “custom” BBQ sauce along to you. This is one of those recipes that is ever-changing. It is intended to be personalized to your flavor preferences, but no matter what, it’s just a great sauce to make ahead or at a moments notice. I’ve been making this for years, but never really thought of it as a “recipe”, more like something I just do. I think we all do that. But a dear friend thought it was worth sharing, so here we are. But, what I’m really sharing is more of a concept, than an actual recipe.
The jam, jelly or preserve(s) you opt for, will make it personal. But, no matter which you choose, it will be good. In fact, it’s delicious. And you can match it to whatever you’re serving, depending on the preserve flavor(s) you choose.
As you know, I don’t use too many purchased, bottled sauces, but I do use purchased, tomato-based BBQ sauce. I haven’t tried using a mustard-based BBQ sauce with this yet, but I think it might be an interesting option (I’m thinking with peach and raspberry, maybe…I’ll keep you posted). My favorite BBQ sauce is Sweet Baby Ray’s® Original or Hickory. For preserves, I try to use those lower in sugar and higher in fruit, whenever possible.
My favorite preserve combination is orange marmalade and apricot preserves, about half of each. This combination is particularly good on salmon and shrimp. I change the proportions a tad for salmon; I use more preserves than BBQ sauce. I always use yellow mustard, as it stands up to the strong flavors we’re using here. I usually use a combination of lemon (or lime) juice and wine vinegar. All these things are my choices. But the whole idea of this sauce to make it to your personal taste.
A couple of things about your choices for preserves:
- Cherry preserves with balsamic vinegar and some mint, is particularly good with lamb
- Apricot and orange marmalade is great with salmon or shrimp
- Apple butter is lovely with pork
- Peach and/or blueberry is/are lovely with chicken
I know there are more options, but these are the ones I’ve tried, but don’t limit yourself to my choices.
You just add the BBQ sauce to the melted marmalades/preserves, along with the onion and garlic granules and the ball park mustard; stir and store or use immediately. Simple….
Quick and Easy Fruity BBQ Sauce
- 1/2 cup jam, jelly, preserves or butter (see NOTE)
- 1 1/4 cup purchased BBQ sauce (I use Sweet Baby Ray’s® Original or Hickory)
- 2-3 tablespoons wine, balsamic or apple cider vinegar or lemon or lime juice (or a combination)
- 1 teaspoon prepared mustard (the yellow ballpark-type)
- 1 teaspoon onion granules
- 1/2 teaspoon garlic granules
Melt the preserves in a microwave-proof container (I use a glass measuring cup). Stir in the remaining ingredients until well combined. Taste and adjust either sweeter or sharper, depending on your preference. Can be made ahead or used immediately. Brush on during the final 5 minutes of grilling or the sauce may burn, or use as a dipping sauce. The measurements given are somewhat flexible, use more or less BBQ sauce or preserves, depending your flavor preference.
NOTE: Whenever possible, I choose preserves (or spreads) that are mostly fruit, as they are fruitier and less sweet. Some possible preserve options:
- Apricot preserves
- Orange marmalade
- Apple butter
- Cherry preserves
- Guava preserves
- Peach preserves
- Combinations of two or more—my favorite combo is apricot preserves and orange marmalade
Quick and Easy Fruity BBQ Sauce Recipe©Marcia Lahens 2018. All rights reserved.
Please note that when I recommend a product, I receive no remuneration of any kind. This is just my personal preference.