Skip to main content

Feel free to adjust this recipe to your taste — just remember you want a balance of savory, sweet and tangy notes.

Servings: 1 cup

Ingredients

3/4 cup apple juice or cider

1/2 can tomato paste

¼ cup packed brown sugar

 2 tablespoons balsamic vinegar

 2 tablespoons ketchup

1 tablespoon soy sauce

juice of 1/2 lime

 2 cloves minced garlic

1/8 teaspoon smoked paprika

1/8 teaspoon Chinese five spice powder

pinch chili flakes (optional)

Method

In a small pot combine the apple juice or cider, tomato paste, brown sugar, balsamic vinegar, ketchup, soy sauce, lime juice, minced garlic, smoked paprika, Chinese five spice powder and pinch of chili flakes (these are optional).

Bring to a boil and then down to a simmer, allowing to cook for and about 20 minutes  —you want the sauce to reduce by at least one third.

Cool and store in an airtight container in the fridge.  The sauce will thicken more once chilled.

If you are adding the chili flakes remember that a little goes a long way.  So add a very small amount, taste and adjust after a few minutes of allowing the chili to integrate into the sauce.

Report an error
About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.