Raspberry Hot Barbecue Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 9, 2014
I have made it twice now. I loveeeee it. It's pretty cheap to make too
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Reviewed: Aug. 19, 2014
Wonderful recipe! I preserve this by canning in 1/2 pint jars. A family favorite and great for gift giving! We use it for BBQ sauce and/or dipping bbq'd or baked beef, ribs, pork, fish, or chicken. Our grown kids wait for the next batch...I'm on my 3rd time around! BTW, it's also good over cream cheese and eaten w/crackers,tortilla chips and/or sliced fruits like pears. Beautiful color. I kept true to the recipe flavors, but used 2 TB finely diced fresh onion instead of dried, and added 2 TB balsamic to the required vinegar for a darker appearance. If you are canning, don't reduce the acid called for...pickle jc./vinegar, etc., as it's necessary for safe canning. Love the stuff! Thank you A.K. for this amazing recipe!
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Living In: San Diego, California, USA

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Reviewed: Jan. 30, 2013
Yes, amazing says it all. As lisa said put in the heat according to your families preferences.
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Cooking Level: Expert

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Reviewed: Jul. 29, 2009
Great flavor! I added a little more hot sauce, I like food spicy! I will absolutely prepare this sauce again!
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Photo by michelle

Cooking Level: Expert

Reviewed: Jun. 8, 2009
I was looking for a way too use up raspberry preserves & this is a bonus, using pickle juice I would've normally just dumped down the drain! This recipe was a little out of my comfort zone so I'm having a difficult time reviewing it:) It was good-you can definately taste the raspberry, but it's not over-powering. It was pretty spicy-not belly-burning spicy but lips burning kinda spicy. Might want to tone down the spice if kids will be eating it! Also, it makes a ton! I halved the recipe & made 6 huge country style ribs & ended up w/about 2 cups of sauce leftover! Probably won't make it again but it was fun to try!! Thank you!
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Photo by lisa

Cooking Level: Intermediate

Reviewed: Feb. 23, 2009
Saved my pickle juice from going to waste. I just longanberry preserves I had on hand.
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Reviewed: Feb. 15, 2009
This was amazing. I've made it twice now Once with apple vinegar and caper juice and this last time with red wine vinegar and gherkin juice. This time a winner! Perfect blend of all flavors you look for in a bbq sauce. Amazing on pork!
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