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Raspberry Barbecue Sauce

By: Garnet Pirre

"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>'"

Rate/Review | Read Reviews (4)

Prep Time:
40 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 cloves garlic, 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 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1 dash onion powder

Directions

Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake at 425 degrees F for 15-20 minutes. Cool for 10-15 minutes.
Place softened garlic in a small saucepan. Add the remaining ingredients. Cook over medium-low heat for 15-20 minutes until sauce is thickened and bubbly. Remove from the heat; cool slightly. Transfer to a food processor or blender; cover and process until smooth. Strain seeds. Store in the refrigerator.

Footnotes

Nutritional Analysis: 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.