Raspberry Barbecue Sauce: Mmmmmmmm!
Raspberry barbecue sauce may sound weird, but it tastes really good.
Saturday, June 24, 2017
As connoisseurs of fine barbecue, we grillmasters need to remain open to just about anything -- which is why I humbly offer up a recipe for raspberry barbecue sauce this time. This is a piquant little pottage that adds a unique zip to any meat you dare use it on.
I know what you're thinking: why is this guy so weird? And why raspberry BBQ sauce, of all things?
First of all, you can get regular barbecue recipes anywhere, so I'd be doing you a disservice if that's all I offered. Hence the rare and unusual, but still tasty. And second, I do have to admit that we've been getting a little far afield lately.
Not only have we explored the possibilities of barbecued duck and shark, we've revealed the delectability of Crockpot barbecue... which doesn't require a grill at all. That being the case, I figure it's about time to get back to something both basic and saucy.
But Seriously, Berries?
You may not realize it, but almost all barbecue sauce recipes use berries as a main ingredient. You see, in a strict biological sense, that's what tomatoes are. This recipe just replaces them with raspberries. Of course, if you want to get technical, raspberries aren't true berries, but aggregate fruits...
But I digress. Let's get to the actual recipe, shall we?
Here's what you need to produce eight servings worth of saucy raspberry goodness:
• 2.5 cups of raspberries
• 5 peeled garlic cloves
• 6 tablespoons of brown sugar
• 1/2 teaspoon of red pepper flakes
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of extra virgin olive oil
• 2 tablespoons of balsamic vinegar
• 1 teaspoon of molasses
• 1 teaspoon of lemon juice
After laying it on a double-thickness of aluminum foil, drizzle the garlic with the olive oil. Then wrap it up and bake it at 425 degrees for 15 minutes. After letting the garlic cool for 10 minutes, remove it from the foil and put it into a large saucepan with all the remaining ingredients. Mix thoroughly, then cook the mixture on medium-low heat for 20 minutes, or until the sauce is thick and bubbly.
Next, remove it from the heat and let it cool for five minutes before putting it into a food processor and blending until smooth.
Whether you strain the seeds out or not is up to you, but be sure to store the sauce in the fridge until you use it.
Enjoy! You can try your raspberry barbecue sauce on whatever grilled meats you please, but we recommend pork and chicken as the best matches.