Strawberry Barbecue Sauce
I am so excited to share this Strawberry Barbecue Sauce recipe with all of you!!
Many thanks to Debbie C. from the Trim Healthy Mama’s of McHenry County. She shared this Strawberry Barbecue Sauce with our group and it is absolutely Amazing!! (I couldn’t stop licking my fingers)
This Strawberry Barbecue Sauce is super simple to make, it takes about an hour and boom you are done. It coats chicken, fish, beef and pork really well.
Rick really enjoyed it as did Shane and well I kind of didn’t want to share with them… which isn’t like me at all…
This recipe makes about 3-4 cups once it’s all said and done. So I guess I can share. It has about 2 net carbs per serving which is great when building a Trim Healthy Mama S meal so that you don’t go over your recommended carbs. It’s main ingredient is strawberries which are great for getting that vitamin C into your diet and the balsamic vinegar well we all know how yummy that is!
I may try making this with some other berries as well, but be mindful if you use blueberries as they are a bit higher in carbs so you may have to use less sauce to keep it in the right range of carbs.
I’ve listed the serving size as 2 Tablespoons because in all honesty that is about what we use when basting or dipping our meats etc with it.
Debbie uses xylitol as her preferred sweetener so I did need to check the Sweetener Conversion Chart for my THM Gentle Sweet measurement. If you happen to be using Pyure All Purpose Stevia Sweetener you may need to adjust the measurement to your taste as it isn’t quite as sweet as Sweet Blend and it is a bit sweeter than Gentle Sweet in my opinion.
- 2 cups xylitol or 1 cup THM Gentle Sweet
- 1¼ pounds strawberries
- 6 Tablespoons balsamic vinegar (up to ⅓ cup)
- 6 Tablespoons water
- 2 teaspoons black pepper
- ¾ cup Trim Healthy Ketchup ( page 482 in the Trim Healthy Mama Cook Book)
- ¼ cup Dijon mustard (I used 2 TBS 5 minute Mayo and 2 TBS of Yellow Mustard)
- ¼ teaspoon cayenne pepper, optional
- In a large sauce pan, mix all ingredients.
- Bring to a boil over med. heat. Continue to cook at a slow boil for 30-45 min
- Remove from heat.
- Transfer to a blender and blend thoroughly.
** I made this twice and reduced the black pepper to 1 tsp the second time which was more to my liking so remember you can adjust the seasonings.