Irn Bru BBQ Sauce
This Irn Bru BBQ sauce is sweet & tangy and goes perfectly with smoked & grilled meats. We're making it with original recipe Irn Bru for the best flavour!
Servings: 12 Portions
Equipment
- Large Saucepan
Ingredients
- 330 ml 1901 Irn Bru (See Notes)
- 350 g Ketchup (See Notes)
- 100 g Dark Brown Sugar
- 75 g Black Treacle
- 75 g Honey
- 30 g Apple Cider Vinegar
- 20 g Dark Soy Sauce
- 2 tbsp Worcestershire Sauce
- 1 tbsp Tomato Paste
- 1 tbsp French's Mustard
- 1½ tsp Smoked Paprika
- 1 tsp Ground Cumin
- ½ tsp Cayenne Pepper
Instructions
- Pour the Irn Bru into a large saucepan then set it over a medium-high heat. Bring to the boil then reduce by half. This will take around 5 minutes.
- Take the pan off the heat, add all of the remaining ingredients into the reduced Irn Bru then whisk to combine.
- Place the pan back on the stove, over a medium heat then cook for 5-10 minutes, stirring frequently until the sugars & spices have dissolved & the sauce is thick.
- Once cooked, let the sauce cool then transfer to a container & store in the fridge until needed.
Notes
1. To Cook On An Aga - Use the boiling plate to reduce the Irn Bru then cook the sauce on the simmering plate.
2. Irn Bru - Make sure to use 1901 Irn Bru (the original stuff!) as it has the highest amount of sugar & will reduce properly. Regular Irn Bru will also work but you may need to add in extra sugar, to taste.
3. Ketchup - I used Heinz tomato ketchup for my bbq sauce but other brands will work as well.
4. Storage - Kept in an airtight container, bbq sauce will keep for up to 2 weeks.