What do you love the most about summer? Is it the grill, patio drinks in the sun, easy meal prep or socializing with friends and family? I vote all the above.
There is something to say about the great simple summer foods. The grill is always on with the exception to the party faux pas where you run out of propane. Yup, that even happened to me. Actually more than I would like to admit. Investing in a second tank filled and ready to be pulled out from the sidelines at a moments notice may be an investment worth looking into further.
No worries though, there is always time for another cocktail to mind the time while a responsible driver makes the trek to return with an filled tank. Nothing really lost when you think about it. Cheers!
One of the all time party drinks that graces the patio is sangria. I have a few recipes posted – Italian Summer Sangria and Strawberry Lime Pisco Sangria. Lots of times I make one up on the fly with what is available in the kitchen or refrigerator. You can never go wrong with a great sangria!
So grilling and chilling out with some great friends who love sangria can only be made better with a little homemade barbecue sauce. I like to make my own when ever possible as I find that the store bought ones can be a little too much on the sweet side for my liking. The more the sugar content the increased tendency to burn on the open flame as well.
If you haven’t made your own sauce before you may think it is a little intimidating. In reality is it rather simple. If you can boil water, you can make this sauce.
I grilled up some chicken breast and am in love with the end result! The sangria inspired flavours are perfect with chicken, pork of even shrimp. Who says red wine doesn’t go with these?! Time to take on a fruit filled red wine sauce that will have you saying cheers after the first bite!
Happy grilling, chilling, and socializing and may your propane tank never run out.
Sweet Sangria Barbecue Sauce
Perfect barbecue sauce for chicken, pork, shrimp or beef and any occasion.
- 1 Tbsp butter
- 1/2 red onion, chopped
- 3 cloves of garlic, minced
- 3 fresh peaches, chopped
- 3 fresh plums, chopped
- 2 fresh apricots, chopped
- 1/2 lemon, juiced & zested
- 1 can of tomato paste
- 1 cup red wine
- 1 cup orange juice
- 2 Tbsp fancy molasses
- 2 Tbsp red wine vinegar
- 1/3 cup brown sugar
- 1 tsp sriracha
- In a large saucepan over medium high heat, melt the butter. Add in the chopped red onions and cook until softened. Add in the minced garlic and cook for about 30 seconds until aromatic.
- Add in the chopped peaches, plums and apricots. Then add in the the lemon juice and zest along with the tomato paste, red wine, orange juice, red wine vinegar, molasses and brown sugar.
- Bring to a boil and then reduce the temperature to let simmer for 25-30 minutes. Remove from heat and add in the sriracha. Let cool to room temperature and then pour into a blender. Puree and it is ready for use. Store unused barbecue sauce in the refrigerator in an air tight container.