When I got home from Kilimanjaro, there was a package waiting for me. It was full of organic maple syrups from the good folks at Crown Maple
. Crown Maple sent along an amazing variety pack for me to try including three large bottles — Amber Color (Rich Taste), Dark Color (Robust Taste), Very Dark Color (Strong Taste) — and three petite bottles — Cinnamon Infused, Applewood Smoked, Madagascar Vanilla.
Honest: The first thing I did was twist open that Madagascar Vanilla syrup to smell how lovely it was. Drool.
Crown Maple is sustainably made on 800 acres of pristine land at the Crown Maple Estate in Dutchess County, New York. They really pride themselves on the quality of their syrup and for good reason. I go through a lot of maple syrup in my house — I’m basically a maple syrup sommelier. This Crown Maple syrup will be my go-to sweetener in nut butter balls
, chicken thighs, oatmeal
, and this new maple BBQ sauce.
I polled the masses for recipe ideas when my maple syrup arrived. A friend recommended maple BBQ sauce for a tofu dish. I was sold at maple… then more sold at BBQ… then really inspired when she said “tofu” (which I haven’t had in a while). In the comments below, tell me your favorite ways to use maple syrup!
Maple BBQ Sauce
Makes about 1 cup (8 oz.)
1 Tbsp olive oil
1/2 white onion, diced
3-4 garlic cloves, minced
1/4 cup organic tomato paste
1/4 cup apple cider vinegar
1 Tbsp Worcestershire sauce*
- 1 Tbsp soy sauce or coconut aminos
*Keep it clean, make your own.
- In a small sauce pan, heat 1 Tbsp of olive oil over medium-low heat.
- Add the onion and garlic and cook until fragrant and translucent. Then add the tomato paste, vinegar, sauces and syrup. Stir to combine.
- Bring to a simmer, then reduce the heat to low. Cook for about 15-20 minutes, uncovered, stirring occasionally until the sauce thickens.
- Stir in an 8 oz. mason jar or airtight container. Use as a sauce or marinade on your favorite dishes.