Smoky Apricot Barbecue Sauce

Sweet, sticky, slightly Smoky Apricot Barbecue Sauce brushed over grilled-to-perfection chicken pieces or falling-off-the-bone ribs is a cornerstone of the summertime meal plan. For this blog post, I would like to share part 1 of a 3 part series of recipes created using delicious, gourmet products from Nature’s Hollow.  These jams and sauces are made with Xylitol, a sugar alcohol that is ideal for diabetics or any one concerned about their sugar intake.  Enjoy your end of summer grilling without compromising your health goals!

Smoky Apricot Barbecue Sauce
*sugar-free, low-carb, low-sodium, gluten-free option, dairy-free, soy-free option
Yields: 6-8 servings

Ingredients
½ cup Nature’s Hollow Sugar-Free Ketchup
1 jar Nature’s Hollow Sugar-Free Apricot Jam Preserves
1 cup V8® Low-Sodium Vegetable Juice or V8® V-Fusion Light Peach-Mango
2 Tbsp Worcestershire sauce
1 Tbsp Gravenstein Apple Cider Vinegar
1 Tbsp Coconut Aminos, Gluten-Free Tamari, or Low-Sodium Soy Sauce
2 Tbsp Nature’s Hollow Maple Sugar-Free Syrup
¼ tsp cayenne pepper (add more based on spice preference)
1 Tbsp smoked paprika, dulce or picante
1 tsp ground black pepper
1 tsp celery seed
1 pinch ground cloves

 
Directions
Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer 30-60 minutes (go with the longer timeframe if you want a thicker sauce versus a marinade).

Cool and store in refrigerator up to 1 month.