Philips HD2237 - Orange Barbecue Sauce with Rosemary

Sauté
Do not close the
lid during sauté.
Slow Cook Stew
Set valve to “Seal”
position.
Set valve to “Seal”
position.
Orange barbecue sauce with rosemary
Nothing beats homemade barbecue sauce and this easy, citrus-spiked version makes
enough for you as well as a gift for friends. Try it with ribs or chicken. You can thank
us later.
Makes About 7 cups
Preparation time 20 minutes
Slow cooking time 2 hours (low)
Stew time 30 minutes
Additional equipment Food processor
Ingredients
2 navel oranges
1 red apple, unpeeled, cored
1 large red onion, trimmed, outer skin removed
6 cloves garlic
2 fresh red chillies, split lengthways
2 tbsp fresh rosemary leaves
2 tsp fresh oregano leaves
¼ cup paprika
1 tsp sea salt akes
1
½ cups (300g) soft brown sugar
1 cup tomato sauce
½ cup (125ml) Worcestershire sauce
¼ cup malt vinegar
5 x 375ml sauce bottles, sterilised, see Cook’s note, page
143
Method
1. Place oranges, apple and onion into the inner pot. Pour over 2L water. Close lid. Cook on SLOW COOK LOW TEMP for 2
hours. Press START.
2. When cooking is complete, turn pressure regulator to VENT to allow the pressure to release. Remove lid. Transfer the
oranges, onion and apple to a food processor, reserving the liquid. Add the garlic, chillies, rosemary and oregano to the
food processor and process until smooth.
3. Empty the pot reserving 1 cup of the liquid. Add all the ingredients to the inner pot, including the puréed orange and herb
mixture and the 1 cup of reserved liquid.
4. Press SAUTÉ/SEAR HIGH TEMP button, set time for 5 minutes and press START. Do not close the lid. Stir until brown sugar
is dissolved.
5. Close lid, select STEW program, set time for 30 minutes and press START. When cooking is complete, allow the pot to
stand for 10 minutes or until the oating valve has dropped. Turn pressure regulator to VENT. Remove lid.
6. While hot, pour sauce into hot sterilised bottles. Cap the bottles, turn the bottles over briey then place upright on a
board, allow to cool. Store in a cool place and use within 2 months. Chill before serving and refrigerate jars once opened.
Cook’s note
147