Gluten-free | Dairy-free | Grain-free 

Makes enough for 240 ml
Cuisine: Bridget’s Healthy Kitchen 
Course: Condiments
Prep time: 5 minutes
Cook time: 35 minutes
Cooling time: 2 hours

When I look in my pantry, I see multiple jars and bottles filled with all manner of sauces, from hot sauce and oyster to barbecue sauce and Worcheshire. Sadly, when you're aiming for a healthier lifestyle, these sauces can pack even the healthiest of dishes with many unwanted calories and nasties. So, I made it my mission to create a sauce that had me weak at the knees but not weak on the scales. 

When you hear the word sticky attached to food, it's hard to imagine it not being gooey, delicious and syrupy. Such is the case with my Sticky Sauce, which deserves its own recipe instead of just being part of another. 

This recipe is simple, delicious and fantastic in practically all my recipes. I use it on everything as It's packed with flavour and is perfect for enhancing meat, vegetables and even tofu dishes. It's also a lot better for our bodies than other sauces.

You can use this sauce on everything, as a marinade for your meat or tofu, a sauce for your stir fry. You can add it to your mince or ground meat while it cooks. You can even brush some onto your chicken, beef or vegetable skewers! The food world is your oyster with this sticky goodness. Go crazy and enjoy! 

Hints, Tips & Tricks

Use this sauce on everything. Marinate meat overnight in it. Slosh it through a stir fry. Add it to

your mince or ground meat as it cooks. Brush some onto your chicken, beef or vegetable

skewers. Marinate tofu in it. The world is your oyster here. Enjoy. 

While cooking, don’t reduce the sauce too much as the sauce will become too salty! If this does happen, don’t fear. Simply add a bit more water to revive it. 

For more tips on how to perfectly cook my Sticky Sauce, refer to the below video (9:00). In this video, I also teach you how to make two other delicious sauces. Bridget’s Zesty Dressing and The Green Queen.  

Recipe

Ingredients

• 1 medium green apple, peeled, cored and diced
• 240 ml (8.1 fl oz) tamari
• 120 ml (4 fl oz) apple cider vinegar
• 120 ml (4 fl oz) water
• 3 slices ginger
• 1 lime, zested and juiced

Method

1. Place the apple in a small pot and add enough water to cover half the apple. Bring to the boil and cook for 10 minutes or until the apple is soft and the water has evaporated. 
2. Place the apple in a small food processor and blend until smooth. Remove the mixture from the processor and put it into a medium-sized pot.
3. Add the tamari, apple cider vinegar, water, ginger, lime zest and lime juice to the blended apple and whisk well to combine. 
4. Bring the sauce to a boil and then reduce it down to a rapid simmer and cook for 10-15 minutes or until the sauce has reduced down by 1⁄2 (around 240ml) and has become sticky and syrupy (not thick). Don’t reduce the sauce too much as the sauce will become too salty! If this happens, add a bit of water to revive it. 
5. Cool the sauce for about two hours before storing it in a sanitised jar. You can store the jar in the refrigerator for up to 2 months.