Nectarine Barbecue Sauce is a lovely sweet fruity sauce that is ideal for chicken and pork on BBQs. The fruit flavour is not overwhelming but gives an ideal additional body. I have used this as part of a meal with other bbq sauces and marinades with great success. This is ideal for children where a normal bbq sauce is too sharp or contains alcohol. Also it can be made in advance and stored in the fridge until needed.
As summer unfolds, the tantalising aroma of barbecue fills the air, signalling the season of outdoor gatherings and culinary adventures. Among the array of sauces that elevate the barbecue experience, nectarine barbecue sauce stands out as a unique and delightful addition. This British take on a classic American favourite marries the sweetness of ripe nectarines with the smoky, tangy flavours we associate with the best barbecue sauces.
Nectarines, closely related to peaches but with a smoother skin, are abundant in the summer months. Their natural sweetness and slight tartness make them perfect for creating a balanced and flavourful sauce. When combined with traditional barbecue elements such as vinegar, brown sugar, and a touch of spice, the result is a sauce that is both familiar and refreshingly different.
To make nectarine barbecue sauce, start by peeling and pitting several ripe nectarines. Dice them finely and simmer them with a blend of ingredients including tomato paste, apple cider vinegar, brown sugar, garlic and a hint of hot sauce for a subtle kick. I also like to add Worcestershire sauce and orange peel for an even deeper flavour. As the nectarines break down, they lend their luscious sweetness to the mixture, creating a thick, rich sauce. After simmering for about 30 minutes, blend the sauce to a smooth consistency and let it cool before serving.
This versatile sauce can be used in myriad ways. Slather it generously over ribs or chicken as they grill, allowing the sugars to caramelise and create a sticky, flavour-packed coating. Alternatively, use it as a dipping sauce for barbecued vegetables or tofu, adding a fruity twist to your plant-based dishes. It even works wonderfully as a condiment for burgers, providing a burst of summery flavour with each bite.
Nectarine barbecue sauce not only enhances the taste of your barbecue but also celebrates the season’s bounty. Easy to make and even easier to enjoy, it is a must-try for anyone looking to add a touch of British summer to their barbecue repertoire.
Nectarine Barbecue Sauce
This nectarine barbecue sauce, enriched with the depth of Worcestershire sauce and the zest of orange peel, brings a delightful blend of sweet, tangy, and smoky flavours to your summer barbecues.
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Servings: 1 cups
Calories: 190kcal
Ingredients
- 4 sliced nectarines fresh
- 1/4 cup apple cider vinegar
- 1/4 cup tomato paste
- 2 tbsp brown sugar
- 1 1/2 tbsp Worcestershire Sauce
- 2 tsp garlic minced
- 1/4 tsp hot sauce
- 1 tsp orange peel Julienne cut
- salt to taste
- pepper to taste
Instructions
- Begin by peeling and pitting the nectarines. Dice them into small pieces.4 sliced nectarines
- In a medium saucepan, combine the diced nectarines, tomato paste, apple cider vinegar, and brown sugar.1/4 cup apple cider vinegar, 1/4 cup tomato paste, 2 tbsp brown sugar
- Stir well to mix the ingredients thoroughly.
- Add the minced garlic, Worcestershire sauce, finely grated orange peel, hot sauce, salt and black pepper to the pan.1 1/2 tbsp Worcestershire Sauce, 2 tsp garlic, 1/4 tsp hot sauce, 1 tsp orange peel, salt, pepper
- Stir to combine all the ingredients evenly.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
- Once boiling, reduce the heat to low and let it simmer for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- After 30 minutes, the nectarines should be soft and the sauce thickened. Remove the saucepan from the heat.
- Using an immersion blender, blend the sauce until smooth. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender and blend until smooth, then return it to the pan.
- Taste the sauce and adjust seasoning if necessary, adding more salt, sugar, or chilli powder to suit your preference.
- Let the sauce cool to room temperature. Once cooled, transfer it to a clean jar or bottle.
- Store in the refrigerator for up to two weeks
Notes
Usage Tips:
– Grilling: Brush the sauce over ribs, chicken, or vegetables while grilling. Apply multiple layers, allowing each to caramelise before adding the next.
– Dipping: Serve as a dipping sauce for grilled tofu, vegetables, or as a condiment for burgers and sandwiches.
– Marinade: Use the sauce as a marinade for meats or tofu, letting them soak up the flavours for a few hours before cooking.
– Grilling: Brush the sauce over ribs, chicken, or vegetables while grilling. Apply multiple layers, allowing each to caramelise before adding the next.
– Dipping: Serve as a dipping sauce for grilled tofu, vegetables, or as a condiment for burgers and sandwiches.
– Marinade: Use the sauce as a marinade for meats or tofu, letting them soak up the flavours for a few hours before cooking.
Nutrition
Calories: 190kcal | Carbohydrates: 44g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 887mg | Potassium: 979mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1.043IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 4mg