Recipes

Our range of honeys are great for using in your cooking and baking!

Use the information below to determine what's best to use for your favourite dish. We have made some suggestions for each of our recipe, but you can also just use the honey you love best...

Our Tāwari honey is a light honey, not too sweet on the palate and comes with hints of butterscotch and sometimes liquorice that linger just enough to give it a punch of interest. Use our Tāwari honey to complement soft or full-bodied cheeses, on raw fruits, for topping ice-cream or pancakes, or for culinary delight in your desserts.

Our Mānuka Honey has a distinctive medicinal and earthy taste, so best used on its own as an elixir or tonic, for drinks and in your cooking for that special dish.

Our Rewarewa honey has a rich, full-bodied taste, so like Mānuka, use daily straight from the jar, or in drinks. Rewarewa is also especially favoured by chefs for use in savoury and dessert dishes to create culinary delights!

 

Manawa Honey Lemon Chicken Wings

Ingredients

3 tbsps Manawa Honey, lightly warmed (we recommend tawari honey) 
8 chicken wings, pointed tip removed, skin-on
2 cloves garlic, minced
2 tbsps fresh lemon juice
½ tsp cumin
Scant 3/4 tsp turmeric powder
Pinch of cayenne pepper
Salt and pepper to season
1 tbsp oil of choice
8 bamboo skewers

Directions

In a medium sized bowl add the garlic, honey, lemon juice, spices, pepper and salt.

Combine well and then add the chicken wings and turn to cover all the chicken.

Cover and rest in fridge for 2 hours. Soak bamboo skewers in water for 1 hour.

About 30 minutes before heating the grill, remove the chicken from the fridge and let sit at room temperature. 

Heat the grill in your oven or bbq on medium.

Thread the chicken on the skewers and glaze them with the remaining marinade.

Grill on bbq or in the oven, turning occasionally until cooked through, about 10 to 15 minutes.  Makes 8 skewers.

Manawa Honey Tumeric Chicken Skewers

Ingredients

2 tbsps Manawa Honey (we recommend rewarewa honey) 
6 chicken thighs cubed, deboned, skin-on
2 cloves garlic, minced
2 tbsps fresh lemon juice
½ tsp cumin
Scant 3/4 tsp turmeric powder
Pinch of cayenne pepper
Salt and pepper to season
1 tbsp oil of choice
8 bamboo skewers

Directions

In a medium sized bowl add the garlic, Manawa honey, lemon juice, spices, pepper and salt. Combine well and then add the chicken and turn to cover all the chicken pieces. Cover and rest in fridge for 2 hours.  Soak bamboo skewers in water for 1 hour.

 

About 30 minutes before heating the grill, remove the chicken from the fridge and let sit at room temperature.

 

Thread the chicken on the skewers, packing tightly together.

Grill on bbq over medium heat, turning occasionally until cooked through, about 10 to 15 minutes. Serves 4.

 

Manawa Honey Nut Bars

Ingredients

1/3 cup peanut butter
1/3 cup Manawa Honey (we recommend tawari honey) 
1/2 tsp vanilla extract (optional)
1/4 tsp salt
1/4 tsp cinnamon
1 1/2 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup dried cranberries
1/2 cup dried blueberries
1/4 cup shelled pistachios
1/4 cup pumpkin seeds (raw)
1/8 cup sunflower seeds
1/8 cup flax seeds

Directions

Line an 200x200mm (8×8″) baking tray with baking paper, enough so the paper overhangs the edges of the baking pan.  This makes removing the bars a lot easier.

 

Add oats, almonds, pistachios, pumpkin seeds, sunflower seeds, flax seeds, dried cherries and dried blueberries to a large mixing bowl.  

Toss to combine.

 

Combine peanut butter, honey, salt, cinnamon and vanilla in a microwaveable mixing bowl.  Microwave 30-40 seconds, or until honey is bubbling/foamy. Stir well to combine.

 

Pour melted peanut butter mixture over the dry ingredients and use a rubber spatula to stir it all together.

Transfer mixture to prepared baking pan.  Top with a sheet of baking paper and press down firmly into an even layer.  Really compact it well.  

Refrigerate 2+ hours, or overnight.  

Slice into 8 bars and serve.

 Honey Glazed Cheese Scones

Ingredients

2 tbsp Manawa Honey (we recommend tawari honey), warmed to a liquid. Add a tsp lemon zest when warming
250g Gluten Free Self Raising Flour
1 tsp Baking Powder
80g Butter, unsalted, cubed
Pinch of Salt
100g of mature Cheddar or tasty, plus extra for the top.
1 egg
75ml Milk
You can also add chopped garlic, chopped bacon etc to your taste

Directions

Preheat the oven to 220 degrees C or for fan oven, 200 degrees C. Do this well before needing to bake so its fully up to temp and stable

In a large bowl sift together the flour, baking powder and salt. Then rub together the butter and flour mixture until you have a breadcrumb like texture, then fold through the cheese.

Add an egg and start to bring the mixture together using a knife. Add the milk and use your knife to get an initial mix and then with your hands bring the mixture together dough. It does not have to be perfect and smooth.

 

Lightly dust a work surface with flour then roll out the dough to 25mm thick. No thinner. Cut to shape with a knife or 5-7cm cookie cutter

Place the scones on a baking tray lined with greaseproof paper. Lightly brush the top and sides of each scone with the honey then sprinkle over a little bit more cheese on the top is desired.

 

Bake the scones in a preheated oven for 18-22 minutes until they are golden brown.

Leave the scones to cool on a wire rack.

Manawa Honey Mixed Nuts

Ingredients

1 cup raw unsalted almonds

1 cup raw pumpkin seeds

1 cup raw unsalted walnuts

1 cup raw unsalted peanuts

2 tablespoons Manawa Honey (we recommend rewarewa or manuka honey) 

1 tablespoon vegetable oil or melted butter

1 teaspoons ground cardamon

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Directions

Preheat the oven to 160°C and line a rimmed baking sheet with baking paper. In a medium bowl, combine nuts with honey, oil and spices, tossing to coat.

 

Spread nuts out in an even layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through cooking time.  Remove and let cool 10 minutes prior to eating.

 

Store in an airtight container for up to 2 weeks in the pantry.

Honey Cheese Balls

Ingredients

3 teaspoons Manawa Honey (we recommend tawari honey) 
1/2 cup finely chopped nuts of your choice. Pecans, walnuts or cashews are my choice
1/2 cup finely chopped dried cranberries
125g crumbled feta cheese
125g cream cheese, softened
1 cup Gruyere or strong tasty cheese, grated
lollipop sticks

Directions

Mix the nuts and cranberries on a shallow dish and set aside.

In a food processor, add the feta, cream cheese, Gruyere, and honey. Pulse until well combined.

Use your hands to form tablespoon size balls and roll in the cranberry/pecan mixture.

Place on baking paper and repeat with the rest of the cheese mixture. Top each ball with a lollipop stick

and place in the fridge for an hour or so to firm up.

Honey Anzac Cookies

Ingredients

125g unsalted butter
1/4 cup Manawa Honey Honey (we recommend rewarewa or manuka honey) 
pinch sea salt
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
1 cup rolled oats
3/4 cups desiccated coconut
1 cup plain flour

Directions

Preheat oven to 150ºC and line baking trays with baking paper.

In a small saucepan over low heat, melt the butter and honey, stirring until the mixture starts to bubble.

Add a pinch of salt. Combine the bicarbonate of soda with boiling water and add to butter mixture and then combine remaining ingredients in a separate bowl.  Pour melted butter mixture and the vanilla into dry ingredients and mix with a wooden spoon to combine well.

Roll 1 teaspoon of mixture into a ball and place on tray. Repeat with remaining mixture, allowing room for spreading.

Bake for 20 minutes or until golden brown. Allow to cool on trays before transferring to a wire rack. Store in airtight container.

 

Manawa Honey Bacon Wrapped Kumara

Ingredients

4 medium sized Kumara, pealed
8 strips of streaky bacon
2 Tbsp Manawa honey, lightly warmed (we recommend rewarewa or manuka honey) 
2 Tsp lemon juice
Salt and pepper to season
Sour cream (optional)

Directions

Peal and place sweet potatoes in salted cold water and bring to a boil. Turn down to a simmer and cook till just tender to the centre, 10-15 minutes depending on size.

While they are cooking warm the honey so its just runny, take off heat and add the lemon juice and stir to combine.

Drain off the water and replace with cold water to “shock” the sweet potatoes to cool.

Pre-heat oven to 180C.

Season the sweet potato lightly with salt and pepper all over. Starting at one end wrap with the bacon. Secure with tooth picks if required and baste the bacon with the lemon honey and place on a baking tray. Cook in the oven for 20-25 minutes until cooked, basting once after ten minutes with the lemon honey. Serves 4

Honey Creamed Chicken with Bacon

Ingredients

1/3 cup Manawa honey (we recommend tawari honey) 
5 skinless and boneless chicken breasts (or chicken thighs)
1/2 cup diced bacon, (I used 4 streaky bacon rashers)
3 level tbsp whole grain mustard
1 1/2 tbsp minced garlic, (or 3-4 cloves crushed garlic)

Salt to season
1/3 cup cream
1 cup milk (skim or full fat – almond milk may be used for a dairy free option)
1 tsp corn flour mixed with 1 tablespoon water
1 tbsp olive oil
2 tbsp chopped fresh parsley or chives

Directions

In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce and set aside for 20 minutes.

Heat a nonstick pan (or skillet) over medium heat fry the bacon until crispy and transfer to a plate. In the same pan, sear chicken pieces on each side in the oil left over from the bacon until just beginning to brown (about 2-3 minutes per side).  Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warmed plate leaving the sauce in the pan.

Pour the cornflour mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan and coat with the sauce. Top with the bacon and garnish with parsley.

 

Honey Baked Salmon or Trout

Ingredients

1 tsp each lemon zest, dried Thyme, ground black pepper and salt, combined
1/3 cup Manawa honey (we recommend tawari honey)
1kg or so whole side of salmon or trout, skin on, scaled, deboned where possible
1/4 cup whole grain mustard
1/4 cup butter
2 tbsp mild Dijon mustard
3 cloves garlic peeled and minced
2 tbsp fresh lemon juice
¼ tsp chili powder (or cayenne powder), optional if you like a bit of spice
Ground black pepper to taste
2 tbsp fresh chopped parsley
Lemon wedges, optional

Directions

Position a rack in the middle of the oven and preheat oven to 190°C.

Line a baking tray with a large piece of foil, big enough to fold over and seal to create a packet for the fish to bake in.

In a small saucepan, combine the honey, mustard, butter, garlic and lemon. Whisk lightly until the honey has melted through the butter and the mixture is well combined.

Place the fish onto a lined baking tray and pour the butter-honey mixture over the salmon and spread evenly over the salmon. Sprinkle with the salt mix. Fold the sides of the foil over the fish to cover and completely seal the packet closed so the butter does not leak.

Bake until cooked through, about 10-12 minutes, depending on the thickness of your fish and your preference of doneness.

Open the foil, being careful of any escaping steam, and grill under the grill for 3-4 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon wedges.

This is lovely served with a fresh green salad.

Spiced Honey BBQ Glazed Steak

3 tbsp Manawa honey (we recommend rewarewa or manuka honey)
1/2 cup water
1/2 cup apple cider
1/4 cup worcestershire sauce
1/2 cup tomato sauce
1/4 cup balsamic vinegar
1/4 tsp red chilli flakes
salt and ground black pepper

4 by 250g pieces of scotch fillet

Directions

Place steak in a resealable plastic bag.

Add the water, apple cider, Worcestershire, balsamic vinegar, tomato sauce and chilli to a bowl and combine the ingredients. Pour into the bag and seal. Turning the bag several times to coat meat. Let stand 20 minutes or in the fridge for 2 hours, turning occasionally.

 

Heat a large skillet or bbq grill that has been coated with cooking spray over medium heat. Remove beef from marinade, reserving marinade. Season beef with salt and black pepper.

Cook in the skillet or on the bbq for about 12 minutes, turning once, or until desired doneness. Remove to a cutting board and cover to rest.

 

Add marinade and honey to the skillet or a small pot over a medium heat. Whisk to combine and bring to a boiling. Reduce the heat to a low simmer and cook for 5-6 minutes, uncovered and reduced the liquid by 1/3.

 

Serve the glaze with steak with your choice of sides. It also works well with some crumbed feta or blue cheese over the glaze on the steak.

Honey Vegetable Stir Fry

Ingredients

Sauce

2 tablespoons Manawa honey (we recommend tawari or rewarewa honey)
1/2 cup vegetable or chicken stock (or water)
1/2 cup pineapple juice
1/4 cup soy sauce
1 tablespoon fresh grated ginger or 1 level teaspoon of powdered
2 cloves garlic, minced
3 teaspoons cornflour
2 teaspoons sesame oil

Stir Fry

1 tablespoon sesame oil
2/3 cup roasted, salted cashews
2 cups broccoli florets, chopped
3 medium carrots, peeled, then use the peeler

and continue peeling the carrot into long strips
2 red peppers, sliced
1½ teaspoons cornflour
2 zucchini, thinly sliced
4 baby bok choy, chopped (if available)
1 cup fresh pineapple, diced

Directions

Cook rice for serving, if desired.

In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the stock, pineapple juice, soy sauce, honey, ginger, garlic, cornflour, and sesame oil.

Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized.  Remove the cashews to a plate.

Add the broccoli, carrots, peppers, and cornflour to skillet. Stir fry the veggies for 5 minutes. Add the zucchini, bok choy, and pineapple and stir fry for 5-10 more minutes.

Add the sauce and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.

Place rice in a bowl and top with veggies. Sprinkle caramelized cashews, green onions, and toasted sesame seeds over top.

Serve immediately.

Oven Baked Manawa Honey Pork Spare Ribs

Ingredients

2 tbsp Manawa Honey (we recommend rewarewa or manuka honey)
2 tsp brown sugar
1/3 cup of olive oil
juice of a lemon
1 tsp salt
2 tsp ground pepper
4 cloves of garlic crushed
2 tsp paprika
2 tbsp oregano
1 tbsp yellow mustard
4 tbsp bbq sauce of choice

1 1.5kg rack of pork ribs

Directions

Preheat oven to 120C degrees.

Mix all of the glaze ingredients together in a large bowl except the bbq sauce, whisk well.

Add the pork ribs and massage the glaze all over the pork ribs thoroughly.

Place ribs meat-side down on aluminium foil. Prick back of rib rack several times with a knife.

Generously apply coating of glaze to all sides of rib rack.

With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to large roasting pan.

Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Increase oven temperature to 175 degrees C.

Open foil, drain and discard any accumulated juices and fat.

Brush barbeque sauce on all sides of rack.

Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 3-4 more times, for a total of 50 minutes baking time.

Cut rack into individual rib segments and serve with more barbeque sauce.

Smoked Fish with Manawa Honey Balsamic Glaze

Ingredients

4 medium brown onions, thinly sliced
1/4 cup cooking oil
3/4 cup Manawa Honey Balsamic Glaze
Salt and pepper to season

4 by 200g fillets of smoked fish. I love using smoked Kahawai in this recipe.

 

Directions

In a saucepan add oil and heat over medium high. When just about smoking add the onions and stir to coat evenly with the oil. Reduce to medium low and caramelise the onions for 15 to 20 minutes, giving it a stir every few minutes. Season with salt and pepper after 10 minutes to taste

Add the Manawa Honey Balsamic Glaze, stir and cook for 2 to 3 minutes or until the mixture is syrupy.

Refrigerate for at least 2 hours in sealed container before using.

In an oven pre-heated to 150 C warm the smoked fish fillets for about 20 minutes or until warm but not roasting. Prepare your choice of sides while the fillets are warming.

In a small pot warm the Manawa Honey Balsamic onion over a low heat till its hot but not boiling. You can add 1-2 tablespoons of water if the Remove from the heat.

Place the warmed smoked fillets on four warmed dinner plates, top with some of the Manawa Honey Balsamic Glaze and serve straight with your preferred sides. Roasted root vegetables such as carrots and parsnips go well with this. Serves 4

Bacon steak with Tawari honey

Make great use of our Manawa Tawari honey using it to finish a bacon steak. Look at that colour!

Honey BBQ Sauce Pork Spare Ribs

Instructions

Combine all the ingredients in a medium sized pot and bring to a boil, reduce and simmer for five minutes or until all the sugar has dissolved. Serve immediately or cover and store in fridge for up to 1 week.

 

The Ribs

1-2 rack of meaty pork ribs, about 1 to 1.5kg each, 1 tablespoon onion powder, 1 tablespoon garlic powder and Salt and pepper to season. Preheat your oven to 140C.

Select a large baking pan to fit ribs in one layer. Line with heavy duty foil. Place baking rack (a cake rack works fine) inside lined pan to keep ribs from resting on the bottom of the pan.

Remove the thin membrane (silverskin) from the back side of the ribs (if not already done by the butcher).

Sprinkle both sides of the spareribs liberally with onion powder, garlic powder, salt and pepper. Place seasoned ribs, bone side down, on the rack in the baking pan.

 

Divide the sauce in to 2 containers and from 1 container using a pastry brush cover the ribs with the sauce covering all exposed areas.

 

Cover pan tightly with heavy-duty foil. Bake about 90 minutes then baste the ribs with sauce. Recover and bake for another hour. Baste again and bake 1 more hour.

Uncover the ribs and baste heavily and bake for 45 minutes. Remove from oven, baste and rest for 15 minutes. Serve spareribs with reserved barbecue sauce.

Ingredients

The Sauce

1 cup Manawa Honey (we recommend rewarewa or manuka honey)
1 ¼ cups tomato sauce
2 tablespoons tomato paste
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup apple cider vinegar
¼ cup water
1 tablespoon worchestire sauce
1 teaspoon dried sumac (optional)
2 ½ teaspoons ground mustard
2 teaspoons smoked paprika
½ teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper use less or more to taste
1 ½ teaspoons fine plain salt
1 teaspoon pepper

Minty Coconut Chocolate Truffles

Ingredients

3 cups unsweetened shredded coconut
1/4 cup Manawa Honey (we recommend tawari honey)
1/3 cup rice bran or coconut oil
1 tsp mint extract. You can also use rosewater
180g bitter-sweet dark chocolate, melted

Directions

Line a cookie baking tray with baking paper and set aside.

Place the coconut, honey, mint, and oil in a food processor and pulse until it comes together.

Transfer to a small mixing bowl and using your hands, squeeze the mixture into about small balls. You may find that the coconut mix is crumbly, this is normal. Take your time to make the balls and press them very firmly and treat with care.

Place the coconut balls in the freezer for about 15 minutes or until firm.

Melt the chocolate in your microwave or double boiler. Using two forks, roll each coconut ball in the chocolate until completely covered. Let the extra chocolate drip off the fork. Place the chocolate truffle onto the prepared tray and place back in the freezer until the chocolate has hardened.

You can top the truffles with some extra coconut flakes before they harden. This step is optional. Store in the refrigerator.

Manawa Honey Mixed Berry Compote

Only a few ingredients this recipe makes a wonderful compote or sauce from frozen mixed berries.

Ready in 15-20 minutes.

Ingredients

500g mixed berries
1 1/2 tablespoons Manawa Honey (we recommend tawari honey)
2 Star anise
1 cinnamon stick (quill)
1 tablespoon warm water

1 tablespoon fresh lemon zest (optional)

Directions

Add all of the ingredients to a small saucepan. Over a low to medium heat bring to a simmer and cook for 10 minutes or until reduced by 1/2, stirring occasionally.

Mash up the fruit as your stirring with the back of your spoon. Remove the Star anise and cinnamon use straight away or store in fridge for 4-5 days, sealed.

Serve with pavlova, ice cream, chocolate brownie, yogurt, toast or waffles. You can also use this in a mixed fruit smoothie.

Manawa Honey Chocolate Mousse

Ingredients

2½ cups chilled whipping cream
350g bittersweet (not unsweetened) dark chocolate, chopped
5 tablespoons Manawa Honey (Tawari is best)

 

Directions
Stir ¾ cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1¼ cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight ¾-cup ramekins. Refrigerate until set, about 2 hours.
Whip remaining ½ cup cream to firm peaks. Spoon a dollop of cream in centre of each mousse.

Baked Pears with Honey Coconut Cream Sauce

Ingredients

1 cup plain coconut cream
½ cup Manawa honey (we recommend tawari honey)
2 tsp ground cinnamon
2 tbsp ghee or butter
6 medium pears, peeled, cored and halved
½ tsp ground cloves
¼ cup toasted walnuts, chopped (optional)

Serves 6 

Directions

Combine the chilled coconut cream with half the honey and the cinnamon in a medium bowl. Chill for at least 1 hour. 

Preheat oven to 175 °C (380 F). Melt the ghee or butter in a pan over medium heat. Add the pear halves to the pan with the remaining honey and cloves. Stir until pears are well coated. 

Transfer the pears to a baking dish, cut-side down, and pour over with the honey from the pan and coat the pears well. Bake for 15 minutes, turning after 8–10 minutes. 

To serve, spoon pears into a small bowl and top with a dollop of honey coconut sauce. Sprinkle with walnuts, if using.

 

Honey Chocolate Sauce

Ingredients

2 tablespoons Manawa Honey (we recommend tawari honey)
100g dark chocolate, broken into pieces
15g butter
1 1/2 tablespoons of water
½ teaspoon mint essence

Directions

Put the chocolate in a small saucepan with the butter, honey, mint and 1 1/2 tablespoons of water. Warm gently over a low heat until the chocolate has melted.

Remove the pan from the heat and serve warm.

 

Serving suggestion

Break up some chocolate brownies and 1/2 fill some glasses. You can put some mixed berry compote of the brownie if you want. 

 

Add some ice cream and top with the warm sauce.

Manawa Honey Banana Mango Smoothie

Ingredients

4 bananas (400g). Peeled and cut into pieces, frozen

2 cups (300g) frozen mango pieces, de-stoned and peeled. 

2 Tbsp Manawa honey (we recommend tawari honey)

1 cup chilled coconut cream

Directions

Add the frozen mango pieces to a blender.

Add ½ of the coconut milk and blend. You may need to stop and give the ingredients a stir.

 

Blend until its all combined and thick.

Add the banana pieces, honey, more coconut cream and blend to combine well till its think and creamy.

Pour out into two glasses and serve.

Honey Salted Caramel Sauce

Ingredients
1 cup of semi-sweet honey
1/2 cup cream (Heavy or whipping)
1 tbsp unsalted butter
1 tsp vanilla
1/3 teaspoon flaky salt. 

Directions
In a heavy based saucepan add the honey and over a medium heat bring to a rolling boil. Reduce the heat to low and maintain a bubbling simmer for 4-6 minutes. Stir frequently.

When the colour has reached a golden brown remove from the heat and add the salt, butter, cream and with a whisk whip to combine well. Be careful when adding these last ingredients as it might spit a bit due to the heat of the honey. Let to cool fully.

Warm to serve. Store in the fridge in a sealed container for up to two weeks.

Manawa Honey Apple Bacon BBQ Sauce

This is a wonderful semi-sweet honey apple bacon bbq sauce that is ideal to finish a slow roasted pork or lamb shoulder. It also goes well with grilled chicken nibbles.

 

Many bbq sauces are full of sugar and to me, over sweet. With the yummy fats released with a lamb or pork shoulder these fats combine with the sauce to give a tangy mild sweet finish. The sauce is also great with sweet, soft cheeses.

 

Ingredients

1/3 cup semisweet honey (we recommend tawari honey) 
1 gala apple (cored and cubed)
1 granny smith apple (cored and cubed)
1/2 large red onion (1/4 inch chop)
125g thick-cut bacon (chopped and

cooked)
6 garlic cloves (diced)
2 cups tomato sauce
1/4 cup tomato paste
1/3 cup (80ml) cider vinegar
1/4 cup (60ml) Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 tablespoon salt
½ tsp sumac (use 1 tsp for a tarter

flavour)
1 tsp horopito powder (optional)
1-2 tablespoons extra virgin olive oil
1-2 cups apple juice

Directions

In a large pot add the wet ingredients with the bacon, apples, pepper and onion. Cook on med-low heat for 30-40 mins, until the apples and onions have become soft. Add the sumac and Horopito if using and cook for another 10 minutes.

 

In a blender wiz, the sauce to make it smooth and return to the pot. Add 1-2 cups of apple juice to make the sauce thinner (to your liking) and cook at a simmer for 10 minutes.

 

Bottle while hot into warm bottles or jars and seal tight. Once opened store in the fridge for up to 1 month.

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© Manawa Honey NZ 2018