Recipe: BBQ Sauce without Tomatoes or Sugar

This sauce freezes well and a little goes a long way! Makes 2 cups.

Ingredients

• 3 minced fresh garlic cloves

• 2 chopped fresh shallots

• 1/2 lb pitted, chopped cherries, frozen or fresh

• 3/4 c organic pumpkin puree (read the label to ensure no spices are added)

• 2 TB organic tamarind concentrate

• 2 TB local honey

• 2 TB molasses

• 2 TB apple cider vinegar

• 1/4 tsp smoked salt

• 1/4 tsp ground white pepper

• 1/4 tsp ground black pepper

• 1/4 tsp ground ginger

• 1 tsp Dijon mustard

• 1 TB cold-pressed avocado oil

Directions

1. In a deep saucepan, heat avocado oil on medium heat. Add chopped shallot and saute 3 to 5 minutes until almost translucent.

2. Add minced garlic and stir for 1 minute, until it perfumes the air.

3. Add chopped cherries, pumpkin, honey, molasses, tamarind, vinegar, mustard, and all spices. Stir.

4. Increase to medium-high heat and bring to a gentle boil. Reduce to low heat, stirring every 10 minutes while the sauce simmers for about a half hour.

5. Using a blender (countertop or immersion), blend thoroughly until smooth.

6. Store in a glass jar in refrigerator for about 10 days. Freeze for up to 12 months.