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  • Writer's pictureYummy Sprout

Backyard BBQ with Quince & Apple

As the crisp air of late spring shifts into the warm breezes of early summer here in Wisconsin it's the perfect time to take dinner outside for a backyard BBQ. Using some of my favorite Quince & Apple products I created recipes that will please the whole family.

I'm a huge fan of Quince & Apple preserves and syrups; they are made right here in Madison in small batches with real and simple ingredients...nothing artificial.  Their creative combinations make it easy to take your toast, cocktail or any recipe to the next level. 

For your next backyard BBQ or party try these amazing recipes sure to please any crowd; sweet and spiced bbq chicken, mocktails for the kids and cocktails for the grown-ups = everyone happy....

Orange Marmalade Drumsticks


1 package Chicken Drumsticks (about 6 or 7 drumsticks)

3 Tbsp Tamari or Soy Sauce

1 Tbsp Apple Cider Vinegar

2 cloves Garlic, pealed and gently smashed

3 tsp Olive Oil

1 small Shallot or Onion, sliced

1/2 tsp Turmeric

1/4 tsp Chili Powder

Add drumsticks to a bowl or dish.  Whisk remaining ingredients until well combined to make the marinade.  Pour the marinade over the chicken and cover.  Marinate in the refrigerator for at least 3 hours, the longer it marinates the more flavorful it will be, I suggest 24 hours marination if possible.  Grill the chicken until cooked through. This recipe is a crowd pleaser.  My daughters loved it and happily licked their messy faces after polishing off their drumsticks.

Sweet & Spiced Raspberry BBQ Chicken


1 1/2 cups Tomato Sauce or Puree (no salt or other ingredients added)

2 tsp Mustard

1 large clove Garlic, minced

1 tsp fresh Lemon Juice

1/2 tsp Sea Salt

1 tsp pure Molasses

1/2 tsp Chili Powder

1/4 tsp Garam Masala

1/2 tsp Onion Powder

1/4 tsp Garlic Powder

2 large Chicken Breasts, cubed

8-10 Brussel Sprouts (optional), cleaned well, ends removed

Whisk together tomato sauce, preserves, mustard, garlic, lemon juice, salt, molasses and spices until smooth. Warm in a small pan over medium heat till bubbly (about 2-3 minutes) whisk and cook on low for 10 minutes.  Whisk again and remove from heat.  This yummy BBQ sauce can be stored in a glass jar in the refrigerator for up to 2 weeks.  Skewer the chicken and brussel sprouts (if using).  Brush liberally with the BBQ sauce and let sit for at least 10 minutes before grilling.  Grill the skewers until cooked through, reapplying more BBQ sauce as they cook.  You can also grill the breasts whole, slathered in this sweet and rich sauce for amazing BBQ chicken sandwiches. I loved making these as kebobs because their easy and fun for kids to eat!  I love the floral undertones from the rose in the preserves which is a wonderful twist.  Plus my daughters declared it their new favorite way to eat brussel sprouts, a vegetable they have a complicated love/ hate relationship with so that puts this BBQ sauce in the winner's circle for me!

Cucumber Melon Mules & Mocktails


2 cups fresh seedless Watermelon, chilled & cubed

Juice from 1 Lime

for mocktails:

1 cup Coconut Water or Seltzer Water

for mules:

1-2 oz. Vodka

12 oz. bottle Ginger Beer


Puree the watermelon, syrup and lime juice till smooth, mixture will be a little frothy.  Pour 1/4 to 1/2 cup into kid-friendly cups and fill with coconut water or seltzer water.  Serve with a straw for a fun and refreshing drink that is healthy and hydrating.

For the cocktails, fill two copper mugs (or cocktail glasses) with ice.  Pour remaining watermelon mixture into mugs.  Add vodka, then ginger beer to each mug till full, garnish with lime.  The perfect refreshing cocktail, slightly sweet and bursting with flavor.

*This is a sponsored post but I only post opinions that are my own and true. I only work with brands I trust and love!

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