Orange BBQ Sauce Recipe
Orange BBQ Sauce Recipe combines fresh orange juice, zest, spices, and classic barbecue ingredients to create a sweet, tangy, and smoky sauce. Easy to prepare, it enhances grilled meats, vegetables, and sandwiches. Bright citrus notes balance smoky flavours, offering a flavourful, homemade sauce that is both delicious and versatile for many dishes.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Fine grater/zester
- Measuring cups and spoons
- Cutting board and knife
- Whisk
Ingredients
- 1 cup freshly squeezed orange juice
- 2 tablespoons finely grated orange zest
- 1 cup ketchup
- 3 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ cup finely diced yellow or white onion
- A pinch of ground cloves
- A pinch of ground cinnamon
- 1 tablespoon chili powder
- Salt to taste
- 1 tablespoon olive oil
- ¼ teaspoon liquid smoke optional
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
Instructions
Cook The Onions
- Warm the olive oil in a medium saucepan over medium heat. Add the chopped onions and let them cook for 3–4 minutes, just until they soften and turn slightly translucent.
Add The Spices
- Sprinkle in the garlic powder, chili powder, smoked paprika, cayenne, cloves, and cinnamon. Give everything a quick stir and let the spices heat for about 30 seconds so their flavors open up.
Blend In The Main Ingredients
- Pour in the ketchup, orange juice, orange zest, apple cider vinegar, molasses, brown sugar, soy sauce, and Worcestershire. Stir until everything is well mixed.
Add Smoky Depth (Optional)
- If you want a touch of smokiness, add the liquid smoke and stir again.
Let It Simmer
- Turn the heat up just until the sauce starts to bubble, then lower it and let it gently simmer for 15–20 minutes. Stir every so often so it doesn’t stick to the bottom.
Taste And Tweak
- Give the sauce a taste and add a pinch of salt if needed. Adjust the sweetness, heat, or tang to suit your preference.
Cool And Store
- Take the saucepan off the heat and let the sauce cool. Transfer it to a jar or airtight container and keep it in the fridge. It’s best used within a week or two.