Crème de Cassis BBQ Sauce

This fruity sauce has some surprising background notes and a nice heat that kicks the palate, it does not need a lot of spices; just the right ones!

I always enjoy making my own sauces; it gives you the freedom to adjust the flavors as you like and make it special.

You will be surprised easy it can be and more; how good it tastes!

The good thing is that you know what you put in to your sauce so you won’t have to deal with the chemical stuff and excessive salt/sugar that are so present in the industrial sauces.

Ingredients for 500ml sauce;

500gr strained tomatoes, 80ml crème de cassis (black currant liquor), 5cm fresh ginger, 2 garlic cloves, 2 tsp Dijon mustard, 2 tbsp rice vinegar, 15 drops of liquid smoke (hickory), 1 ½ tbsp of oregano (Mexican), 1 tsp cumin, 2 tbsp muscovado (raw cane sugar), 1 tsp allspice berries, 2 long black peppers (Javanese), 4 bird eye chillies, 1 ½ tsp rock salt.

To start where going to ground the dried spices grossly, than add the ginger and garlic and ground it roughly in to a paste.

That wasn’t too hard, was it?

Take a sauce pan; add the strained tomatoes and the rest of the ingredients.

Let the sauce simmer on a low heat for 30 minutes (add some water if the sauce thickens too much).

Strain the sauce and use a spoon to press the most out of the paste.

At this point you can adjust the flavors white the liquor, salt and sugar if needed.

If the sauce is to liquid; let it simmer until the right consistency.

Add about 15 drops of liquid smoke (optional) at the last moment and stir well.

Let the sauce rest in your refrigerator overnight to develop its full flavors.

Bon Appetite” and see you soon!

© 2018 Wessel Woortman

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