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.