Makes 2 cups

  • 2 large opal® apples peeled, cored and cut into 1 inch pieces
  • 2 teaspoons oil
  • 1/4 cup onion, grated
  • 1/2 cup ketchup
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 chipotle chili in adobo, chopped
  • 2 cloves garlic, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon cinnamon
  1. Toss the apple in the oil and place in a single layer on a baking pan and roast in a preheated 400F oven until they start to caramelize, about 20 minutes.
  2. Bring everything to a boil, reduce the heat, simmer for 15 minutes, remove from heat and puree in a blender or food processor.

Note: Use enough chipotle chilies to bring the heat to the level that you desire.

Note: If the BBQ sauce is a little lumpy, push it through a fine mesh sieve.

This recipe was developed by Closet Cooking.