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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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> 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. Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes.
2. 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.
3. Transfer to a food processor; cover and process until smooth. Strain seeds. Store in the refrigerator. Yield: 4 servings.
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