Apple Puree Barbecue Sauce

    30 minutes

    This barbecue sauce is perfect on pork or chicken. Apple puree gives it a good thick texture and sweet flavour.

    141 people made this

    Serves: 28 

    • 280g apple purée
    • 125ml ketchup
    • 375g soft dark brown sugar
    • 90ml fresh lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground cinnamon

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a saucepan over medium heat, mix apple purée, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon.
    2. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

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    Reviews in English (120)


    Amazing bbq sauce. Would recommend it often.  -  04 Mar 2016


    We have created a feeding frenzy with this recipe on ribs. It is the best rib bbq sauce there is. We baste our ribs after we slow cook our baby back ribs for 4 hrs on low heat (250) with a cookie sheet full of water underneath the ribs - put ribs directly on oven rack. The key to take away the sweetness is to make sure you use a good, spicy rub - rub ribs before you place them in the oven or rub them the night before. The spicier the better for the rub as the sweetness of the BBQ sauce totally compliments it. Also - make sure the BBQ sauce has cooled before using it - it goes on thicker.  -  22 Oct 2002  (Review from Allrecipes USA and Canada)


    Excellent! I am rather picky about my barbeque sauce. Most bottled varieties do not agree with my stomach, so I usually avoid barbeque sauce altogether. However tonight I was looking for something different to make for dinner, and found this recipe. I made 1/2 batch of it and used it on boneless pork chops. Amazing! I changed a few things as per other reviewers' suggestions. For 1/2 batch I: cut the sugar in half, using only a scant 1/2 cup; added 1/2 teaspoon of dried onion flakes; and added 1/4 teaspoon of Frank's Red Hot Sauce, for heat. All of the other ingredients I left the same, in the proportions as stated (for 1/2 batch). Next time I think I will cut the sugar even more, probably use 1/3 cup. And I will add more Frank's Hot Sauce because my husband and I like our sauce to have a bit more of a kick. Overall, this recipe is great, and the texture from the applesauce is wonderful. I noticed right away that it does not have that "chemically" taste that bottled sauces have. Very fresh, tangy, and tasty--this will definitely become my standard barbeque sauce recipe!  -  09 Feb 2006  (Review from Allrecipes USA and Canada)