Raspberry Barbecue Sauce

Name: Raspberry Barbecue Sauce
Prep time: 40 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 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

Raspberries replace the traditional tomatoes in this unique barbecue sauce. Red pepper flakes add a little kick to the thick ruby-red sauce. Great over chicken breasts or pork tenderloin, brush on the sauce near the end of the grilling time. —Garnet Pirre, Helena, Montana

Ingredients

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

Directions

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.

Nutrition Facts

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

Originally published as Raspberry Barbecue Sauce in Light & Tasty August/September 2003