Just because fall's on the way, the grill isn't showing any signs of stopping. We whipped up this easy barbecue sauce in the slow cooker today, then discovered we wanted to put everything in sight on the grate: chicken, chops, steaks, shrimp. You can see we ended with ribs. Don't judge us. You would, too.
This sauce is sticky, sweet, salty, smoky, and hot. In other words, perfect slow cooker fare. It'll make about 7 cups (or 1 1/2 liters). You can squirrel it away in the freezer in sealed containers for the months ahead. You might even want to heat it up at Thanksgiving because we can't imagine anything better with turkey.
- 3 1/2 cups (800 grams) no-salt-added canned crushed tomatoes (one 28-ounce can)
- 1 medium yellow onion, chopped
- 1 cup (370 grams) cherry jam (one 13-ounce jar)
- 3/4 cup (180 ml) apple cider vinegar
- 3/4 cup (180 ml) maple syrup (don't even think about using anything but the real thing)
- 2/3 cup (340 grams) no-salt-added tomato paste (one 12-ounce can)
- 1/4 cup (60 ml) Worcestershire sauce
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons minced peeled fresh ginger
- 1 canned chipotle in adobo sauce, stemmed and chopped
- 1 tablespoon adobo sauce from the can
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Stir everything in a 6- to 8-quart slow cooker. Cover and cook on low for 5 hours.
Use an immersion blender in the cooker to puree the sauce. Failing that, puree it in batches, covered, in a large blender. (Take the center knob out of the lid and cover the lid with a clean kitchen towel to cut down on spews from a pressure build-up inside the canister.)
Cook on high, uncovered, for 2 hours, whisking occasionally. Try not to drink the stuff when you're done.