Tested till perfect Fruity Barbecue Sauce

Fruity Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe4 out of 5 based on 2 ratings.
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  • Portion size 2 cups (500 mL)


  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)tomato sauce
  • 1 can (5-1/2 oz/156 mL) 1can (5-1/2 oz/156 mL)tomato paste
  • 1 1oniononions, chopped
  • 3 3cloves garlic, minced
  • 1/2 cup (125 mL) 1/2cup (125 mL)cider vinegar
  • 1/3 cup (75 mL) 1/3cup (75 mL)packed brown sugar
  • 1/2 tsp (2 mL) 1/2tsp (2 mL)each salt and pepper
  • 1/3 cup 1/3cupchopped pitted dates
  • 1/3 cup 1/3cupchopped raisinraisins
  • 1/4 cup 1/4cupDijon mustard
  • 2 tbsp 2tbspfancy molasses
  • 2 tsp 2tspWorcestershire sauce
  • 1 tsp 1tspgrated orange rind
  • 1/4 tsp 1/4tspground cloves
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In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, dates, raisins, mustard, molasses, Worcestershire sauce, orange rind and cloves.

Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

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