This tasty nightshade-free BBQ sauce is so good you’ll want to lick the spoon clean! It’s AIP, Paleo & Top 8 friendly with a Whole30 option.
My nightshade-free BBQ sauce is a delicious treat for all. Cherries and peaches are the base of this healthy condiment. You can put this on whatever your little heart desires. I love it with burgers, chicken wings, pork butt, ribs, etc. I’m constantly finding excuses to make it again! A Whole30 alternative option is also listed below.
Ingredients
- Frozen or fresh pitted cherries
- Frozen or fresh peach slices
- Red wine vinegar
- Maple syrup*
- Onion powder
- Coconut aminos
- Garlic powder
- Salt
- Ginger powder
See recipe card for quantities.
Instructions
- Combine ingredients in a large saucepan and cook on medium heat for 20 minutes, stirring occasionally.
- Transfer to a blender and blend until smooth.
- Return to the saucepan and continue cooking on medium for about 20 minutes, or until desired thickness.
Hint: For a Whole30 option, omit the maple syrup and add ¼ cup extra cherries.
Equipment
You will need a blender for this recipe.
Storage
This sauce keeps for up to a week in the fridge or up to three months in the freezer. I’ve also frozen, defrosted, and frozen again with no issues!
Recipe
Sweet & Tangy BBQ Sauce
Equipment
- Blender
Ingredients
- 2 cups water
- 1¼ cup frozen pitted cherries (use 1 ½ cups for Whole30)
- 1¼ cup frozen peach slices
- ½ cup red wine vinegar
- ¼ cup maple syrup (omit for Whole30)
- 1 tablespoon onion powder
- 1 tablespoon coconut aminos
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ginger powder
Instructions
- Combine ingredients in a large saucepan and cook on medium heat for 20 minutes, stirring occasionally.
- Transfer to a blender and blend until smooth.
- Return to the saucepan and continue cooking on medium for about 20 minutes, or until desired thickness.
Notes
- I use frozen fruit for this recipe, but fresh will work as well.
- The sauce will continue to thicken and flavors will blend after being chilled, but you can also serve it immediately.
- Keeps for up to a week in the fridge or up to three months in the freezer. I’ve also frozen, defrosted, and frozen again with no issues!
