Finished dinner

I came up with this idea while out on a run in the days before I was hosting a small dinner party. I wanted to make chicken wings for us to nosh on while cocktailing, buuuuut I wanted to avoid any added sugar. And I didn’t want to merely turn to my usual sugar subs (maple syrup or honey), I wanted to really challenge myself to think it through… Is it possible to get a sticky, sweet, finger-lickin’ sauce without adding sugar? The answer is yes! I ended up using a combo of high-sugar veggies plus some dried fruit – most likely inspired by a big batch of mole I made a few weeks ago which uses raisins and dried chilis to get it’s distinctly sweet-spicy profile. The wings ended up so great (and we had so much fun) that I don’t even have any pics of from that night! So last night I used the leftover sauce to make mid-week roasted chicken legs into a real treat. This recipe makes 1.5-2 cups and should keep in the fridge for 3ish weeks.


Sugar-Free Roasting Sauce

  • 1 onion, diced
  • 2 cloves garlic
  • 1-2 Tablespoons grated ginger
  • 2 carrots, peeled and cut into small chunks
  • 4 dried apricots, sliced
  • 1 Tablespoon tamari
  • 1-2 Tablespoons rice wine vinegar
  • 1 dried chili, I used Morita (you can sub a dried Chipotle, which would add even more smokiness). Toast the chili a cast iron pan for a minute or so, then remove seeds/stem & place in a bowl with a splash of water, cover & allow to steam.
  • 1-2 anchovies (can sub miso paste to make the sauce vegan)
  • 1-2 Tablespoons tomato paste
  • Sesame oil
  1. I used an InstantPot, but you can also do this first step on the stove top instead. Put the onion, garlic, ginger, chili, apricot, tamari, rice wine vinegar and 1 cup water in InstantPot and set to 3 minutes on high pressure. Use manual release.
  2. Transfer to high powered blender and add anchovies/miso paste, tomato paste and pulse until blended. Then while running on high, add sesame oil little by little (up to 3 Tablespoons). Thin with water, 1 teaspoon at a time. Taste and add salt, pepper, more acid as needed. I like everything tangy, so if there’s too much vinegar in this – feel free to add more water or another apricot to balance it out.

roasted legs


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2 thoughts on “Veggie-Based (& Sugar-Free!) Roasting Sauce

  • May 2, 2018 at 12:54 pm

    I think this is awesome. Really though how sweet is it. I will try it over the summer and let you know

  • June 25, 2018 at 8:50 am

    Thanks! Looking forward to the update!

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