A Carolina-style barbecue sauce is made with vinegar and mustard, as opposed to the ketchup and molasses in traditional barbecue sauces. This sauce has a sweet, tangy flavor that pairs perfectly with grilled or smoked foods.
To make a stone fruit purée, place the diced stone fruit into a high-speed blender and purée until smooth. Strain through a fine-mesh strainer.
In a medium saucepan over low heat, combine the purée, vinegar, coconut sugar, mustard, onion powder, garlic powder, turmeric, and salt. Whisk to blend well.
Adjust the heat to medium-high. Cook, stirring constantly, until the sauce begins to boil.
Reduce the heat to low. Simmer for 10 minutes, stirring frequently, until the sauce reduces and thickens slightly.
Keep refrigerated in a Mason jar for up to 7 days.
Notes
*To make this recipe AIP friendly, omit the mustard and replace it with an extra ⅓ cup of stone fruit purée. *To made this recipe Whole30 compliant, substitute ½ cup coconut sugar with an additional 1/2 cup diced stone fruit.