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Introduction
While traditional barbecue sauces often rely heavily on sugar for their signature sweetness, this sugar-free version embraces a healthier approach without sacrificing flavor. The roots of this recipe can be traced back to the health-conscious culinary movement that gained traction in the late 20th century, as people became more aware of the potential risks associated with excessive sugar consumption. By swapping out refined sugars for natural sweeteners like dates and carrots, this sauce not only reduces the sugar content but also packs in additional nutrients and fiber. Its smoky depth and tangy kick make it a versatile condiment that can elevate everything from grilled meats to roasted vegetables, offering a taste of classic barbecue flavors with a modern, health-conscious twist.
Ingredients
• 1 cup (165g) pitted dates
• 1 cup (130g) carrots, peeled and sliced
• 1 cup (240ml) vegetable broth or water
• 1/2 cup (120ml) apple cider vinegar
• 1/4 cup (60ml) tomato paste
• 2 tablespoons (30ml) soy sauce or tamari (for gluten-free option)
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1/4 teaspoon liquid smoke (optional)
• Salt and black pepper to taste
Step 1:
In a saucepan, combine the pitted dates, sliced carrots, vegetable broth (or water), and apple cider vinegar. Bring the mixture to a boil over medium-high heat.
Step 2:
Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the carrots and dates are very soft.
Step 3:
Remove the saucepan from heat and let the mixture cool slightly.
Step 4:
Transfer the mixture to a blender or food processor. Add the tomato paste, soy sauce (or tamari), smoked paprika, chili powder, garlic powder, onion powder, ground mustard, liquid smoke (if using), and a pinch of salt and black pepper. Blend until smooth and well combined.
Step 5:
Taste and adjust the seasoning if needed, adding more salt, pepper, or spices to your preference.
Step 6:
If the sauce is too thick, add a splash of vegetable broth or water to reach the desired consistency.
Q: Can I substitute the dates with another dried fruit?
A: Yes, you can use raisins, prunes, or even dried apricots instead of dates. The flavor and sweetness will vary slightly, but they should work well as a substitute.
Q: How long does this BBQ sauce last in the refrigerator?
A: When stored in an airtight container, this homemade BBQ sauce will keep for up to 2 weeks in the refrigerator.
Q: Can I use this sauce for grilling or baking, or is it just for dipping?
A: This versatile BBQ sauce can be used for grilling, baking, or as a dipping sauce. It's excellent for glazing proteins or vegetables, or as a marinade before cooking.
• For a thicker sauce, reduce the amount of vegetable broth or water.
• Substitute dates with raisins or prunes if preferred.
• Adjust the amount of smoked paprika and chili powder to control the level of heat.
• Omit the liquid smoke for a non-smoky flavor.
• This recipe is vegan, gluten-free (if using tamari), and free from refined sugars.
• Consider adding a tablespoon of molasses or maple syrup for a deeper sweetness.
Serve the homemade BBQ sauce warm or at room temperature. Use it as a dipping sauce, glaze, or marinade for grilled or baked proteins, vegetables, or sandwiches.
Let the sauce cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 2 weeks.
Prep the ingredients ahead of time to streamline the cooking process. The sauce can be made in advance and refrigerated until ready to use.
- For a chunkier texture, blend only half of the mixture and stir the unblended portion into the puree.
- Add a tablespoon of molasses or maple syrup for a deeper, richer sweetness.
- Adjust the amount of liquid smoke to your taste preference – a little goes a long way.
For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño. For a sweeter sauce, increase the amount of dates or add a few tablespoons of maple syrup or honey (if not vegan).
This BBQ sauce pairs well with grilled or baked proteins like tofu, tempeh, seitan, or jackfruit. It also works beautifully as a dipping sauce for baked fries or vegetable sticks. Consider serving it alongside a fresh coleslaw or corn on the cob.
This recipe can be made year-round, but it's especially enjoyable in the warmer months when grilling and outdoor barbecues are more common.
This recipe is vegan and gluten-free (if using tamari instead of soy sauce). It does not contain any common allergens like dairy, eggs, tree nuts, or peanuts.
