• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Quite Good Food
  • About
  • Sign up
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Sign up
  • Contact
  • Privacy policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Loquat barbecue sauce

    26 October 2015 by Amber | 11 Comments

    444 shares
    • Facebook96
    • Print
    Jump to recipe

    A sharp, tangy and spicy bbq sauce recipe to use up that seasonal glut of loquats.

    Loquat barbecue sauce.

    So what do you do when life gives you loquats? Give a wry smile and make some sauce. I was pretty amused to find loquats in my mailbox last week, but also really happy to try cooking with something new. The salsa was definitely a success but barely made a dent in the pile of loquats I had, so I turned my hand to sauce.

    Loquats.

    This barbecue sauce follows a fairly traditional sauce recipe - lots of fruit, vinegar and sugar, and a few spices. The flavour is very sharp and tangy, fruity, a little bit spicy and pretty delicious. So far I've used it in a tofu marinade, and in the typical way alongside (vegetarian) sausages. I can't comment on what type of meats it would suit but I'm sure it would do the job just fine.

    This is a pretty vinegary tasting sauce, which suits my taste. If you like your sauces a bit mellower I'd recommend adding an extra half a cup of brown sugar. You could also change the flavour profile by swapping out the malt vinegar and using cider or wine vinegar instead.

    Loquat barbecue sauce, cooked and ready to puree.

    Loquat bbq sauce.

    If I had room, I wouldn't mind a loquat tree. They're quite attractive, almost tropical looking trees and the fruit has a unique flavour which I really rather like. My suburban backyard is planted to the max with trees though, so looks like I'll just have to rely on random mailbox deliveries to get my loquat fix. Long may they last.

    Loquat barbecue sauce.

    Loquat barbecue sauce

    A sharp, tangy and spicy bbq sauce recipe to use up that seasonal glut of loquats.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 20 minutes
    Cook time: 1 hour 10 minutes
    Total time: 1 hour 30 minutes
    Course: Snacks and sides
    Cuisine: Vegan
    Servings: 1 litre
    Calories: 18kcal
    Author: Quite Good Food

    INGREDIENTS

    • 900 g loquats
    • 1 cup soft brown sugar
    • 3 cups malt vinegar
    • 1 onion chopped
    • 2 cloves garlic
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • 6 cloves whole or ½ teaspoon ground cloves

    INSTRUCTIONS

    • Prepare loquats by washing them, cutting them in half and removing their stones. The loquats will lose about a third of their weight once stoned (900g of whole fruit = 600g of fruit, stones removed).
    • Add loquats and all remaining ingredients to a large saucepan.
    • Bring to a low boil, then simmer for about an hour, stirring occasionally. The liquid will have reduced quite a bit and the fruit will be collapsed and very soft.
    • Allow to cool slightly, then liquidise the sauce in your blender or food processor. Be careful, hot sauce really burns!
    • Pour into sterilised jars and seal.
    • Makes approximately 1 litre of sauce.

    RECIPE NOTES

    Nutrition information approximate, per tablespoon.

    NUTRITION INFORMATION

    Calories: 18kcal | Carbohydrates: 4.1g | Protein: 0.1g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    A sharp, tangy and spicy bbq sauce recipe to use up that seasonal glut of loquats.

    Related

    « Loquat salsa
    Pea and asparagus fritters with almond 'feta' »
    444 shares
    • Facebook96
    • Print

    Reader Interactions

    Comments

    1. Cindy Shiperly

      June 03, 2016 at 3:54 pm

      How long do you process the pints for? If a lot more sugar is added, does it affect the processing safety?

      Reply
      • Amber

        June 03, 2016 at 5:26 pm

        Hi Cindy, I didn't process mine. Partly because it's a fairly small batch so I just stored it in the fridge and used it promptly, also because I'm not an expert on canning or preserving processes. I found an interesting article here which might be helpful for you.

        Reply
      • Hunnicutt McTavers

        March 29, 2020 at 8:04 am

        keep acidity lower than 4.6 and you'll be fine

        Reply
    2. wenderellaherself

      November 20, 2016 at 5:11 pm

      I am making this as I type - it's on cooking right now. I used fresh chilies instead of cayenne - just because I had some left over from another recipe. Forgot not to touch my eyes after cutting chilies up. Ouch.

      Reply
      • Amber

        November 21, 2016 at 9:40 am

        Oh no! ouch. Hope your sauce is lovely 🙂

        Reply
    3. Carol

      April 28, 2019 at 6:55 am

      This sounds refreshing! Not too many loquat recipes out there. Your last entry indicates 6 cloves whole or 1/4 tsp of ground cloves. What type of clove did you use?
      Thanks

      Reply
      • Amber

        April 28, 2019 at 10:50 am

        Hi Carol, this recipe calls for cloves - the spice. As far as I'm aware there is only one type. Look for whole or ground cloves in the dried herbs and spices section at the supermarket 🙂

        Reply
    4. Danielle

      April 16, 2020 at 6:16 pm

      My tree has tons of fruit and I would like to attempt this recipe. After sealing the jars, how long will they last?

      Reply
      • Amber

        April 17, 2020 at 10:46 am

        Hi Danielle, it depends what type of preserving method you use. If you just cook the sauce and put it in a jar/bottle, it'll need to be kept in the fridge and used promptly. If you use a water bath or open pan preserving method, it will last a lot longer. I'm not an expert in that area sorry, so I'm not sure what the maximum storage time would be. This article has some good information about preserving methods that you might find helpful.

        Reply
    5. Jana

      October 14, 2020 at 9:53 am

      1 star
      Not really a loquat sauce, far too much vinegar.

      Reply
    6. Catherine

      April 11, 2021 at 6:22 am

      5 stars
      Absolutely delicious. I left out the cayenne (I have a bit of an allergy) and added a just a little more black pepper. Used apple vinegar as that's what I had in the house what a great recipe. I live in Tenerife and Loquats or Níspero as they are called here are everywhere at this time of year. Great way to use them.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About me

    About me

    Join the mailing list

    Click here to sign up for email updates.

    Finalist - Best Food Website 2019

    The Foodies - NZ Food Media Awards.

    Popular recipes

    Basic okonomiyaki
    Easy home made five seed crackers
    Crispy kumara cakes
    LSA: Linseed, sunflower seed and almond meal
    Lime and vanilla vegan cheesecake
    Pistachio, cardamom and strawberry bliss balls
    Mushroom, onion and lentil pie
    Rice paper crisps with Vietnamese inspired toppings

    Footer

    Finalist - best food website 2019

    The Foodies: NZ Food Media Awards 2019 logo.
    • Privacy policy
    • Sign up for emails
    • Contact us

    Copyright © 2021 Quite Good food

    444 shares
    • 96
    444 shares
    • 96
     

    Loading Comments...