Quick Smoky Apple Barbecue Sauce

This is the sort of sauce I make when the grill is already hot and nobody wants to wait. Ketchup and applesauce are an old pairing in American kitchens. Plenty of home cooks have been stretching ketchup with fruit for generations, long before anyone bottled a "smoky" version. What you get here is a sauce that tastes like it simmered for an hour, when really it only needed a spoon and a jar. If you are planning a whole cookout, the Smoky Beef and Broccoli Bowls make a good companion, since the same sauce works on both.

The fact I find most useful is about applesauce itself. Unsweetened applesauce is mostly apple, cooked down until soft, so it brings body and a gentle fruit note without much sharpness. That body is why the sauce clings to chicken or tofu instead of running off the plate. Because the ketchup is no-sugar-added, the sweetness comes from the apple and the tang from the cider vinegar, which is a balance you can taste and adjust.

A small tip: smoked paprika is the ingredient that does the heavy lifting. It is easy to under-measure because the jar looks so small. Stir it in, let the sauce sit for a couple of minutes, then taste again. The smoke blooms a little as it rests, and you may find you want the full half teaspoon rather than less.

For storage, keep the sauce in a sealed jar in the refrigerator and use it within a week. It thickens slightly once cold, so give it a good stir before brushing it on. I like to keep a jar on hand for weeknight dinners, and it pairs well with a pan of Spanish Chicken Skillet with Olives when you want something sticky and bright alongside. It also works nicely as a glaze for Ginger Sesame Grilled Tofu Skewers, where the vinegar cuts through the sesame.

Serve it warm or at room temperature, spooned over whatever is on the grill, or set out in a small bowl for dipping. Nobody has ever complained about a little extra on the side.