A method for preparing a condiment traditionally used with grilled or smoked meats, modified to reduce the amount of added refined carbohydrates. This entails substituting or eliminating ingredients high in sucrose, fructose, or other simple sugars. For example, honey or molasses may be replaced with smaller quantities of concentrated fruit purees or non-nutritive sweeteners to achieve a similar level of sweetness.
Formulating a condiment with a reduced refined carbohydrate content offers several potential advantages. It can contribute to a healthier dietary profile by minimizing the intake of added sugars, which is particularly relevant for individuals managing blood glucose levels or seeking to control caloric intake. Historically, condiments of this type relied heavily on sugars for preservation and flavor balancing; modern techniques now permit comparable taste profiles with modified formulations.