2 onions, finely chopped
2 small cooking apples. 450 g (14½ oz) in total, peeled, cored and finely chopped
500 g (1 lb) passata
4 tablespoons dark muscovado sugar
2 tablespoons sherry vinegar
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
salt and pepper


1.Preheat the slow cooker if necessary. Add all the ingredients to the slow cooker pot.
2.Stir together, then cover with the lid and cook on high for 5-6 hours, stirring once during cooking and again at the end.
3.Warm sterilized jars in a low oven for 5 minutes. Pour the sauce into the warm jars to the very top.
4.Seal each jar with a screw-top lid, then label and leave to cool. Store in the refrigerator for up to 1 month.
5.Alternatively, pack into plastic containers and freeze for up to 3 months. Thaw in the refrigerator overnight. Serve with burgers, sausages or steak, if liked.
6.FOR CAJUN SAUCE, add 1 teaspoon each ground allspice and cinnamon, ½ teaspoon smoked hot paprika and 1 teaspoon crushed dried red chillies to the other barbecue sauce ingredients. Cook as above.

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