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Elderberry Apple Barbeque Sauce

Posted by Liz Farrell on
Elderberry Apple Barbeque Sauce

Use this versatile, complex sauce for dipping, barbeque, and as a ketchup substitute. The Elderberry Apple Shots add sweetness without refined sugar. Created by local chef Stan Shostak. Makes 4 cups of sauce. Keeps in an airtight container for 6 weeks in the refrigerator.


  • 3 oz tomato paste
  • 14.5 oz can fire roasted crushed tomatoes
  • 1 bottle Elderberry Apple Shots
  • 1/4 cup Apple Ginger Turmeric Vinegar
  • 1 1/2 teaspoons garlic powder, or 4 cloves, minced
  • 1 1/2 teaspoons mustard powder
  • 2 1/2 teaspoons onion powder, or 3 tablespoons grated fresh
  • 2 1/2 teaspoons smoked paprika
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons powdered ginger
  • 1 tablespoon sriracha sauce
  • 1/2 cup brown mustard
  • 6 tablespoons maple syrup
  • Salt to taste (I added 3 teaspoons)

Blend the tomato paste and the crushed tomatoes in a blender or food processor. Add the remaining ingredients and blend or stir to mix well. I recommend simmering this sauce in a saucepan to reduce a bit of the liquid and thicken it up.


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