BBQ Sauce With Grape Jelly
BBQ sauce with grape jelly is a sweet and tangy condiment made by combining traditional barbecue sauce with grape jelly. This blend creates a unique flavour, perfect for slow-cooked meats like meatballs, ribs, or pulled pork. The jelly adds a fruity richness that balances the smoky, savoy notes of BBQ sauce. It's popular for party appetisers and easy crackpot recipes.
Equipment
- Medium-sized saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Airtight jar or container (for storage)
Ingredients
- 1 cup grape jelly any variety
- 1 cup ketchup
- 1 bottle 12 oz Heinz chilli sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry mustard powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ to 1 teaspoon chipolata powder adjust to taste
- Pinch of cayenne pepper optional, for heat
- Salt & pepper to taste
Instructions
Combine Ingredients
- In a medium saucepan over medium heat, add the grape jelly, ketchup, Heinz chilli sauce, and apple cider vinegar.
Add Spices & Seasoning
- Stir in Worcestershire sauce, dry mustard powder, smoked paprika, onion powder, garlic powder, black pepper, chipolata powder, cayenne pepper (if using), and salt and pepper to taste.
Simmer
- Stir well to combine. Bring the mixture to a gentle simmer over medium low heat. Cook for about 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavours meld together.
Taste & Adjust
- Taste the sauce and adjust seasoning if needed (e.g., more chipolata for heat or more jelly for sweetness).
Cool & Store
- Remove from heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.