coca-cola barbecue sauce recipe

as the sunshine starts we planning or doing barbecues. so share one of your recipes with us.

For the muslin spice bag 4g juniper berries 4g cumin seeds 4g fennel seeds 4g coriander seeds 8g black peppercorns 6 cloves cinnamon, small piece 10 star anises 4g mustard powder 2 red chillies, finely chopped For the rest of the marinade 150ml vegetable oil 3 red peppers, thinly sliced 2 red onions, thinly sliced 6 whole garlic cloves, split and crushed 20g fresh ginger, finely chopped cayenne pepper, large pinch 2g smoked paprika 4g salt 6 plum tomatoes, roughly chopped 10 drops Tabasco® 50g tomato paste 100g honey 150ml lime juice 250ml Coca-Cola 100ml Worcestershire sauce 100ml soy sauce 25ml white wine vinegar To serve 8 chicken drumsticks tomato ketchup (optional)

Place all the spices into a piece of muslin and tie together so they are secure.

Pour the oil into a medium-size pan, then add the peppers, onions, garlic, ginger, cayenne, paprika, salt, all the ground spices and the muslin bag. Cook on a medium heat, lid-on, for approximately 20 mins, until it has softened, and then add the tomatoes and Tabasco®. Cook for a further 15-20 mins.

Add the tomato paste, honey, lime juice, Coca-Cola, Worcestershire sauce, soy sauce and white wine vinegar, then reduce this on a medium heat until it becomes thick and jammy.

Remove the spice bag (this can be discarded), then transfer the marinade to a blender and purée til smooth. Pass the marinade through a fine sieve, then leave to cool.

To marinate and cook

Put the chicken drumsticks in a shallow dish. Pour over the marinade, making sure all the drumsticks are coated. Turn occasionally.

When ready to eat, grill the drumsticks on the barbecue or bake in the oven on a medium heat, until the chicken is cooked through (about 20 minutes). Serve with ketchup, if you like.