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Raspberry Barbecue Sauce

 Raspberry Barbecue Sauce
Raspberries replace the traditional tomatoes in this unique barbecue sauce shared by Garnet Pirre of Helena, Montana. Red pepper flakes add a little kick to the thick ruby-red sauce. "This is great over chicken breasts or pork tenderloin," Garnet reports. "Brush on the sauce near the end of the grilling time>"
4 ServingsPrep: 40 min. + cooling


  • 3 garlic cloves, peeled
  • 1/4 teaspoon olive oil
  • 1-1/4 cups unsweetened raspberries
  • 3 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon light corn syrup
  • 1 teaspoon molasses
  • 1/2 teaspoon lemon juice
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash onion powder


  • Preheat oven to 425°. Place garlic on a double thickness of
  • heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake
  • 15-20 minutes. Cool 10-15 minutes.
  • Place softened garlic in a small saucepan. Add remaining ingredients.
  • Cook over medium-low heat 15-20 minutes until sauce is thickened and
  • bubbly. Remove from heat; cool slightly.
  • Transfer to a food processor; cover and process until smooth. Strain
  • seeds. Store in an airtight container in the refrigerator. Yield: 4
  • servings.

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Raspberry Barbecue Sauce (continued)

Nutritional Facts: One serving (2 tablespoons) equals 83 calories, trace fat (trace saturated fat), 0 cholesterol, 86 mg sodium, 21 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.