Fruits for different types of Q sauces

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Nov 12, 2010
I'll try to make this short........but,since hanging around here for awhile I can't stand it anymore!!!

Looking at the chicken, ribs, briskets, wings and all the other eyecandy, my MES 30 should be delivered in a couple days. The reason I ordered it? Reading this forum. I now think I need weekly Q
.  You understand. Don't you? Back to the point.

We make our jams, jellies etc. Our quince tree finally fruited and of course it had to go in a jar. Some mixed with raspberries. Quince jam is sweet, sour and tart all at once. I think it would make a great Q sauce. I know someone out there has experimented with fruit sauces. I need some direction as to what direction to head. Thin with white wine, beer, add orange zest, or garlic.

Please suggest some do's and don'ts.  I am not looking to reinvent the wheel, just make it taste better. Dave
I just a saw a "Raspberry Chipotle Sauce" as SAMS

This combo sound good to me!

I love to make sauces with all kinds of fruit,jam and jellies. I start with jam and some fruit juice and ketchup or tomatoe sauce. Tons of great combos. Ive made cherry,grape,raspberry,orange and a blueberry all have been very good.Do a search and you should be able to find some great recipes!!
I like Guava jelly in this recipe, you can make it without the heat if you like.

16 oz. Tomato Sauce
8 oz. Pineapple Juice
6 tbs.  Dark Brown Sugar
6 tbs.  Honey
2 tbs.  Cumin
1 ts. Hickory Liquid Smoke
1 ts. Garlic Powder
1 ts. Onion Powder
8 oz. Red Wine Vinegar
1/2 ts. Course Black Pepper
4 oz. Lemon Juice
4 tbs.  Mezzetta Habanero Sauce
1 ts. Cayenne Pepper
2 Serrano Pepper Diced X-Small
2 tbs.  Guava Jelly
Mix all together in a crock pot. Go to work and when you come home it's done. It's got a nice light sweet taste and that kick on the back end. The secret ingredient is the "Mezzetta Habanero Sauce". I tried other habanero sauces and they don't cut it for me. Enjoy!
Hey Dave,

To answer your question, yes I have, I've used pineapple, mango, papaya, guava, and apples, I have used them whole and I  have reduced the fruit, you can make some good and tasty sauces with the fruit you have.

I learned how to add the spices to make a tasty sauce from Paul Kirk's book, "Championship Barbecue Sauces," in it he teaches how to make rubs, sauces and mops and gives percentages of what ingredients to use to make them tasty, he also tells us to taste all of the spices we have to become familiar their taste so that we can imagine in advance what a particular spice will add to our concoction.

Just one of the indispensables in my library, I hope that helps.

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