Mother Earth Living

Sugar and Spice: Moroccan Barbecue Sauce

Jazz up dinner with this easy-to-make barbecue sauce.
By Rachel Albert-Matesz
November/December 2007
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Tangy barbecue sauce is a great ketchup alternative, with less sodium and refined sugar.
Povy Kendal Atchison


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This jazzed-up ketchup alternative requires very little hands-on preparation time. It freezes well and tastes delicious with so many things: salmon, halibut, poultry, beef, pork, meatloaf or steamed broccoli.

Holiday prep tip: Assemble multiple batches up to 2 months ahead, then cool, cover (vacuum seal if possible) and freeze. 

Shipping: Ship with dry ice. For local gifts, deliver from refrigerator or freezer in a cooler with ice packs.

1 tablespoon extra-virgin olive oil or unrefined coconut oil1 cup minced onion
1 teaspoon unrefined sea salt or
2 tablespoons tamari soy sauce
4 cloves garlic, minced
1 large or 2 small shallots, minced (about 1/4 cup)
1-1/2 to 2 tablespoons Moroccan Barbecue Spice Mix
6-ounce can salt-free, sugar-free tomato paste
1 tablespoon harissa (available at Indian groceries) or low-sodium hot sauce or 1/4 teaspoon ground red pepper
1-1/4 cups water or salt-free, preservative-free chicken or vegetable broth
2 tablespoons balsamic or apple cider vinegar
¼ teaspoon additive-free stevia extract powder (a noncaloric herbal sweetener)
1 to 2 tablespoons honey or maple syrup

1. Heat oil and onions in a 1-quart saucepan over medium heat. Cook until translucent, 5 to 8 minutes, stirring periodically. Reduce heat as needed to prevent burning. Add sea salt or tamari, garlic and shallots. Stir 2 minutes, add remaining ingredients and whisk until smooth.

2. Bring mixture to a low boil, cover, reduce heat to low and simmer with lid ajar. Cook until thick, 20 to 30 minutes, stirring periodically.

3. Pour sauce into one or more wide-mouth glass jars. Cool, cover and refrigerate. Once cool, freeze what you don’t plan to use within 2 weeks.








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