Pear + Carob BBQ Sauce
This pear and carob barbecue sauce adds a sweet and tangy burst of flavor to your favorite dishes. Perfect for chicken and beef, this is sure to be a family favorite.
- 1 (15 oz) can pears in syrup* (make sure to read ingredients)
- 1/4 cup sugar
- 1 teaspoon citric acid
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/4 cup carob powder
Purée pears and syrup in a blender until smooth and pour into a small sauce pan. Add remaining ingredients and stir to combine.
Bring to a boil over high heat and then reduce to low. Allow the sauce to simmer for 5-10 minutes or until it thickens by about 1/3-1/2 in volume. The sauce should still be pourable but noticably thicker.
Allow to cool before transferring to a small jar or container. Store in the refrigerator for up to two weeks.
- Amount Per Serving
- Calories 18kcal
*Please make sure to read ingredients when it comes to tinned pears. Most have high fructose corn syrup or fruit juice in them. Del Monte Light Pear Halves and Sliced Pears only use sugar and water to preserve the pears.
This recipe is low salicylate, dairy free, gluten free, soy free, and nightshade free. It is also FAILSAFE friendly and safe for the strict elimination phase of the RPAH Elimination Diet.