Sweet & Devour BBQ Sauce

If you joined us on June 26 2014 for the Battle of the Sauces, you got to taste this sweet and savory beauty crafted by SAIT Culinary Campus’ very own Laetitia Chrapchynski. Now you can make it for yourself, right at home.

Beef Seared 03

What You Need:

1/2 Medium (125g) Yellow Onion (diced)
1/2 cup (100g) Dried figs (chopped)
2 Cloves Garlic (roasted)
5 tsp (25ml) Olive oil
1/3 cup (80g) Tomato paste
2 tbsp Balsamic vinegar
3 tbsp (70g) Fancy molasses
1/4 of a pepper (approx) Habenero (minced)
1 tsp (5g) Dijon mustard
2-½ tbsp (40ml) Maderia
1 sprig Rosemary (de-stemmed)
To taste Salt & pepper
3-10 tbsp Water


  1. Caramelize onions in olive oil on low heat. Roast garlic.

  2. Combined roasted garlic, maderia, figs, molasses, habenero, tomato paste & balsamic vinegar in pot. Let reduce for 10 minutes.

  3. Add Dijon, rosemary, & enough water to loosen sauce until it reaches desired consistency. Reduce for 5 more minutes.

  4. Puree sauce until smooth. Place back in pot & simmer for 20 minutes. Season with salt & pepper to taste. Sauce makes about 1 cup. Double or triple the recipe and can it; store for up to 6 months.

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