This sauce can be preserved, as per the recipe directions, or it can be capped and stored in the fridge for two to three months. Slather it over grilled meats for a fall-inspired twist on a classic condiment.
Makes 5 x 1 cup (250 mL) jars.
Excerpted from “Gatherings: Bringing People Together with Food” by Jan Scott and Julie van Rosendaal. Published by Whitecap Books Ltd.
ingredients
directions
To prepare, boil clean jars in a water bath for 10 minutes to sterilize them; leave them in the hot water until you’re ready to fill them. Place the sealing lids and rings in a small saucepan, cover with water and bring to a boil. Leave them in the hot water until ready to use.
Combine the barbecue sauce ingredients in a large stockpot and bring to a boil. Stir, reduce the heat to medium-low and simmer for 25 minutes, or until the apples are tender. Remove from the stovetop and allow to cool for 5 minutes. Purée the sauce (in batches if necessary) and ladle into hot jars leaving a 1/2-inch (1 cm) headspace at the top.
Wipe the rims of the jars thoroughly and remove the sealing lids from the hot water, attaching them to the jars with the rings.
If preserving, return the jar to the water bath (making sure they are covered by at least 1 inch [2.5 cm] of water) and process for 20 minutes.
Transfer the jars to a cooling rack or tea towel on the counter and allow them to cool completely while listening for the “pop” to ensure they’ve sealed properly.