Jewish Stuff Recipes The Cooking Gene

High Holidays Apple Barbecue Sauce

Ok…Shanah Tovah y’all!

I was going to do a chicken and apples recipe but naw….Joan Nathan got that down.

I wanted to make a brisket for the holiday but I wanted it to be unique. Yes to green salad, roasted fall veggies, peach kugel (secret ingredient frosted flakes), matzoh ball soup. I’m exhausted so I gotta make this work. I was thinking of something I haven’t done Koshersoul style….high holidays apple barbecue sauce.


put it on chicken or salmon or sliced pot roast or lamb, brisket or eat it with spicy roasted vegetables…

Sauté together in a large saucepan:

1/2 cup of chopped Vidalia onion or any sweet onion

1/4 cup of minced celery

1/4 cup of minced carrot

1 tablespoon of minced garlic

1 teaspoon of crushed minced ginger.

Let’s put it in a teaspoon or so of kosher or sea salt.

2 tablespoons of the pareve oil of your choice…

Sauté over medium-low heat until onion and celery are translucent. Be attentive! Don’t let it burn.

Add to saucepan:

3/4 cup of tomato paste mixed with 1/2 cup of apple juice or apple cider

1/2 cup of grated Granny Smith or Honeycrisp apple or 1/2 cup of applesauce (unpretty apples are great for this!)

1/2 cup of apple butter

1/2 cup of apple cider vinegar

1/4 cup of low sodium soy sauce

1/4 cup of brown mustard

1/2 cup of light brown sugar

1 teaspoon of kitchen pepper (see my book)

1 teaspoon of sweet paprika

1 teaspoon of small coarse Black pepper

1 teaspoon of seasoned salt of your choice

Stir and stir and bring to a quick boil. Please lower heat and cover. Stir every 5 minutes for 45 minutes.

Adjust to taste.

May you be inscribed for a good year and a long prosperous year filled with happiness and joy and mitzvot!

2 comments on “High Holidays Apple Barbecue Sauce

  1. Please get the Cooking Gene into a documentary and your other works also. Can’t wait!


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