Apple barbecue sauce
Votes: 2
Time: 40 min.
For this recipe, you can use Patrick and Gina Neely's original barbecue sauce or store-bought sauce. Gina adds thickened unfiltered apple juice and a spoonful of buttermilk to add a slightly sweeter, more complex, and more interesting flavor. Once the sauce is heated through, it's ready to serve. It makes about 250 grams. The Neelys recommend trying their buttermilk-based barbecue sauce with natural pork loin patties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup unfiltered apple juice without sugar
- 1 tbsp. l. brown sugar
- 0.5 cup store-bought barbecue sauce
- 1 tbsp. l. curdled milk
We recommend
Recipes with similar ingredients: apple juice, barbecue sauce, sour milk
Cooking the dish according to the recipe:
- In a small saucepan, heat the apple juice and brown sugar over medium-low heat and stir. Let it simmer for 25 minutes until the mixture becomes syrupy.
- Reduce heat to low, pour in barbecue sauce, and stir well. Once the sauce is heated through, turn off the heat. Add the sour milk and stir. Serve with natural pork cutlets.
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