Thank goodness it’s BBQ weather! Time to whip up a special sauce to serve alongside those burgers. This recipe combines store cupboard staples with something a little bit different to wow your guests and can be made a few days in advance.
Spiced Rum BBQ Sauce
2lbs very ripe tomatoes (the squidgier the better, if you ask the Greengrocers they’ll be happy to offer you the ones they’ve just taken off the shelves!)
1 white onion
2 cloves of garlic
1 stick of celery
3 tablespoons Worcestershire sauce
4 tablespoons Aspall cyder vinegar
2 teaspoons Colmans English mustard
2 tablespoons soy sauce
4 tablespoons Spiced Rum (we use Kraken because we have it at the bar, but there’s plenty of Spiced Rums to choose from)
100g dark brown sugar
1/4 teaspoon of crushed smoked Maldon seasalt
Cracked black pepper
A splash of Tabasco (add more depending on how brave you are after everything has had time to simmer down as you don’t want to lose the other flavours)
Dice onions and celery and fry in a large bottomed pan
Add the minced garlic and fry until soft
Cut tomatoes into quaters and add to the pan
Cook for 5mins until tomatoes are soft
Add mustard, worcestershire sauce, vinegar, soy sauce, tabasco, sugar, salt and pepper
cook for 15-20 mins
Add all to a blender and blend until smooth
Return to the pan, add the rum and let it simmer for approximately half an hour until much thicker in consistency. Cool and refrigerate until ready to use.
As featured in July’s Norwich Resident Magazine. Click here for more info on The Norwich Resident.