Sauces & Marinade Recipes

Barbeque Strawberry Habanero Sauce

1/2 cup puree arete Strawberry Puree

Zest and juice of 2 Limes, finely grated

1/4 cup Soy Sauce

1/4 cup finely minced Ginger

1/4 cup fresh Mint Leaves, minced

2 Tbs. Habanero Hot Sauce


Combine all ingredients and mix well.  Since it has sugars in it, do not brush onto grilled foods until they are almost ready to leave the grill.


Note: This sweet and spicy sauce works great as both a barbeque sauce and marinade.


Peach BBQ Sauce

30 oz. puree arete Peach Puree

1 1/2 cup Vinegar

1 cup Brown Sugar

3/4 cup Maple Syrup

3 Tbs. Lemon Juice

2 Tbs. Dijon Mustard

2 Tbs. Cornstarch

1 Tbs. Worcestershire Sauce

1 clove Garlic, Minced

1 tsp. Cinnamon

1/2 tsp. Black Pepper

1/2 tsp. Ground Ginger


Dissolve cornstarch in a little water.  Combine all ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning.  Allow to cool.


Pomegranate Balsamic Glaze

3 Tbs. Light Brown Sugar

3 Tbs. puree arete Pomegranate Concentrate

2 Tbs. Balsamic Vinegar

1 Tbs. Whole Grain Mustard

1 tsp. Cornstarch

Pinch Cayenne Pepper


Whisk ingredients together in a small saucepan. Bring to boil over medium-high heat; simmer until thickened; about 1 minute. Remove from heat and cover to keep warm.




Print Print | Sitemap
© Puree Arete, Inc.