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Raspberry Barbecue Sauce

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Test Kitchen Approved
Total Time

Prep: 40 min. + cooling

Makes

4 servings

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
Raspberry Barbecue Sauce
Raspberry Barbecue Sauce Recipe photo by Taste of Home
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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

  1. 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.
  2. 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.
  3. 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.

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