"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Powered By IQS
founder, IQS
 

BBQ Peach Sauce

By Meg Yonson

I Quit Sugar: BBQ Peach Sauce recipe
  • 1 cup servings
  • Prep - 10 mins
    Cooking - 1 hour 10 mins
  • Total - 1 hour 20 mins
I Quit Sugar: BBQ Peach Sauce recipe

The Sugar-Free BBQ Sauce is one of the most popular recipes on the I Quit Sugar blog. So we've upped the ante by adding one of our favourite stone fruits - peach! It adds a delicious natural sweetness to the already delicious spicy condiment.  

Servings: 1 cup
Preparation: 10 mins
Cooking: 1 hour 10 mins

Ingredients

  • 400 g diced tomatoes.
  • 1 small brown onion, finely diced.
  • 1 tablespoon rice malt syrup.
  • 100 ml apple cider vinegar.
  • 1 garlic clove, minced.
  • 1 tablespoon smoked paprika.
  • 1 teaspoon cinnamon, ground.
  • 1 tablespoon chilli powder.
  • 1 tablespoon tamari.
  • 1 large yellow peach, pip removed and roughly chopped.
  • sea salt, to season.
  • freshly cracked black pepper, to season.

Directions

1. Add all the ingredients to a medium-sized saucepan on high heat. Bring to the boil, stirring to dissolve the spices. Reduce the heat and simmer for about 50 minutes until the sauce reduces by almost half and is quite thick.

2. Blend with a stick blender or in a food processor. If the sauce is still a bit runny, return it to the heat for a little longer.

Store in a clean glass jar in the fridge for up to 1 month.


The Sugar-Free BBQ Sauce is one of the most popular recipes on the I Quit Sugar blog. So we've upped the ante by adding one of our favourite stone fruits - peach! It adds a delicious natural sweetness to the already delicious spicy condiment.

Ingredients

  • 400 g diced tomatoes.
  • 1 small brown onion, finely diced.
  • 1 tablespoon rice malt syrup.
  • 100 ml apple cider vinegar.
  • 1 garlic clove, minced.
  • 1 tablespoon smoked paprika.
  • 1 teaspoon cinnamon, ground.
  • 1 tablespoon chilli powder.
  • 1 tablespoon tamari.
  • 1 large yellow peach, pip removed and roughly chopped.
  • sea salt, to season.
  • freshly cracked black pepper, to season.

Directions

1. Add all the ingredients to a medium-sized saucepan on high heat. Bring to the boil, stirring to dissolve the spices. Reduce the heat and simmer for about 50 minutes until the sauce reduces by almost half and is quite thick.

2. Blend with a stick blender or in a food processor. If the sauce is still a bit runny, return it to the heat for a little longer.

Store in a clean glass jar in the fridge for up to 1 month.