Use the bbq sauce to top chicken or any of your favorite meat.

Use the bbq sauce to top chicken or any of your favorite meat.

Summer is fast approaching, and with summer comes trips to the beach, family picnics and backyard barbecues, all involving outdoor cooking, and the perfect setting for Amoretti Pomegranate Balsamic Barbecue Sauce.

Amoretti Pomegranate Balsamic Barbecue Sauce is a sweet, tangy sauce with a just a bit of a bite, and like everything Amoretti, this barbecue sauce is made with natural ingredients, with no chemicals and no artificial flavors or colors, and unlike most store bought barbecue sauces, it contains no high fructose corn syrup.

So whip up a big batch of Amoretti Pomegranate Balsamic barbecue sauce, stash one container in the refrigerator for weekly use, and then put additional containers in the freezer to last the entire summer.

Amoretti Pomegranate Balsamic Barbecue Sauce


  • 1 cup Amoretti Pomegranate Balsamic Vinegar
  • 1½ tsp pomegranate molasses (available at Middle Eastern stores or on line)
  • 3 Tbs Amoretti Organolicious Agave Nectar
  • 2 Tbs light tasting olive oil
  • 2 tsp Amoretti Natural Irish Stout Beer Type Extract W.S.
  • 1⅓ cups water
  • 6oz tomato paste
  • 1 tsp Worcestershire sauce
  • ½ tsp Frank’s Hot Sauce
  • 1½ tsp whole grain mustard
  • ¼ cup dark brown sugar
  • ½ cup minced onion
  • 4 garlic cloves, minced
  • ½ tsp grated ginger
  • ½ tsp salt


In a medium sauce pan, sauté the onions in 2 Tbs of light tasting olive oil until softened, but not browned. Add the minced garlic and sauté until fragrant, 30 to 45 seconds. Add the tomato paste and heat through, breaking it up as you stir, to cook out the raw tomato taste.

Once the tomato paste has heated through, add the pomegranate balsamic vinegar and the water and bring the sauce to a boil, stirring occasionally. Reduce to a simmer and add the agave nectar, the pomegranate molasses, the natural Irish stout beer type extract, the Frank’s hot sauce, the Worcestershire sauce and the whole grain mustard.

Add the brown sugar and stir until it is completely dissolved, then stir in the grated ginger and the salt. Allow the sauce to simmer for anywhere from 2 to 5 hours, until rich and thick. Coat the back of a spoon with the sauce and draw your finger through it. If the line doesn’t close up, the sauce is ready. This sauce will keep for 1 week tightly covered in the refrigerator, or for 3 months in the freezer.

To bring your barbecue together, grill whatever meat, poultry or seafood you have chosen, ensuring the proper internal temperature with an instant read thermometer. Once cooked, coat one side with the barbecue sauce and grill it, sauce side down, for 3 to 4 minutes, until the barbecue sauce begins to bubble. Slather the top side with barbecue sauce, turn it over, and grill for 3 or 4 minutes longer, again until the sauce begins to bubble. Watch carefully because sugar burns easily.

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