1 onion bulb
4 garlic cloves
2 dl tomato sauce
4 dl blackcurrants
50 ml apple vinegar
175 ml dark birch syrup
1 dl mustard
1 dl Worchester sauce
1 tea spoon chilli powder
juice of ½ lime
2 tablespoons cooking oil
½ teaspoon sea salt (or to taste)

Chop finely onion and garlic and lightly cook in oil (do not brown them). Add the rest of the ingredients and cook on low temperature until the blackcurrant skins have burst and the sauce has a desired consistency (about 10-15 minutes). If wished, the berry skins can be removed by sieving, or the sauce can be mixed in a blender for a more even consistency. Add to grilled meat (about 1 kg) towards the end of cooking or as soon as it is ready.