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Raspberry Barbecue Sauce

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
  • Total Time
    Prep: 40 min. + cooling
  • Makes
    4 servings


  • 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.
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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