If you've been looking for a homemade barbecue sauce that will take your BBQ game to the next level, this Raspberry BBQ Sauce is exactly what you need. Raspberry BBQ sauce combines the natural sweetness of raspberry jam with a warm blend of spices for a finishing sauce that is absolutely incredible on pork, ribs, and chicken.
This recipe comes straight from my days of owning a barbecue restaurant, scaled down for a home kitchen. It's one of those homemade sauce recipes that people always ask about because the flavor is unlike anything you'll find on store shelves.
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Whether you're planning backyard cookouts or just want an amazing sauce for a weeknight pork tenderloin, this recipe delivers balanced sweetness with a touch of heat that your taste buds will love.
Suggested Kitchen Tools for Raspberry BBQ Sauce
- Medium Saucepan or Pot
- Whisk
- Measuring Cups and Spoons
- Storage Container or Mason Jar
- Silicone Spatula
Ingredients & Substitutions
Seedless Raspberry Jam
Used in Recipe: Seedless raspberry jam serves as the base of this barbecue sauce, providing the signature raspberry flavor and natural sweetness from sweet raspberries.
What it Does: The jam gives the sauce its gorgeous deep red color and fruity foundation. As it heats, the jam breaks down and combines with the other ingredients to create a smooth, glossy sauce. It also contributes to the thick, glaze-like consistency once the sauce cools.
Substitutions: You can use seeded raspberry jam if you don't mind the texture of seeds in your sauce. Fresh raspberries can also be used, cook them down with a bit of extra sugar until they break apart, then strain if desired. Raspberry preserves will also work but may result in a slightly chunkier sauce.
Brown Sugar
Used in Recipe: Packed brown sugar adds depth and richness to the sauce beyond what the jam provides.
What it Does: Brown sugar contains molasses, which gives the sauce a deeper, more complex sweetness compared to white sugar alone. It also helps the sauce caramelize beautifully when used as a glaze on grilled meats and contributes to the thick, sticky consistency that makes this a perfect finishing sauce.
Substitutions: Dark brown sugar can be used for an even deeper molasses flavor. Coconut sugar is another option, though it will produce a slightly less sweet result. You can also use white sugar in a pinch, but you'll lose some of that rich depth.
Apple Cider Vinegar
Used in Recipe: Apple cider vinegar provides the essential tangy backbone that balances all the sweetness in the sauce.
What it Does: Without the vinegar, this sauce would be too sweet. The acidity cuts through the sugar and jam to create that balanced sweetness that makes a great barbecue sauce. Apple cider vinegar specifically adds a mellow, slightly fruity tang that complements the raspberry flavor beautifully.
Substitutions: White vinegar can be used but will give a sharper, less nuanced tang. Red wine vinegar is another solid option that pairs well with fruit-based sauces. Avoid balsamic vinegar as it will compete with the raspberry flavor.
Lemon Juice
Used in Recipe: A small amount of fresh lemon juice brightens the overall flavor of the sauce.
What it Does: Lemon juice adds a fresh, citrusy brightness that lifts the other flavors and prevents the sauce from tasting flat. It works alongside the apple cider vinegar to create layers of acidity that keep the sauce interesting on the palate.
Substitutions: Lime juice will work as a substitute and adds a slightly different citrus note. Bottled lemon juice is fine in a pinch, though fresh is always preferred for the best flavor.
Spice Blend
(Black Pepper, Chili Powder, Cinnamon, Sea Salt, Ginger, Allspice & Ground Chipotle)
Used in Recipe: A carefully measured blend of seven spices creates the warm, slightly spicy flavor profile of this raspberry barbecue sauce.
What it Does: Each spice plays a role in creating complexity. The black pepper and chili powder provide the primary heat, while the ground chipotle adds a smoky, spicy depth. Cinnamon and allspice bring warm, aromatic notes that complement the sweet raspberries perfectly. Ground ginger adds a subtle zing, and sea salt ties everything together by enhancing all the other flavors. Together, these spicy flavors create a sauce that hits about a 6 out of 10 on the heat scale.
Substitutions: If you prefer a sweeter sauce with less heat, reduce or omit the ground chipotle and cut the black pepper in half. For even more smoky flavor, add a small amount of liquid smoke. Smoked paprika can replace the chili powder for a different flavor profile. If you don't have allspice, a pinch of nutmeg and cloves combined will approximate the flavor.
How to Make Raspberry BBQ Sauce
This homemade raspberry BBQ sauce comes together in just about 15 minutes of active cooking time. The key is building the flavors in the right order so the jam breaks down smoothly and everything blends together perfectly.
Mise En Place
Before you start cooking, measure out all of your spices and have your apple cider vinegar and lemon juice ready to go. Pre-measuring the spices makes it easy to add them all at once without scrambling for measuring spoons while the jam is on the stove.
Step One – Heat the Raspberry Jam
Add the seedless raspberry jam to a medium saucepan over medium heat. You want to warm the jam gently so it starts to loosen up and become liquid. Do not use high heat here. If you crank up the temperature, the jam will start to boil and reduce too quickly, becoming overly sticky before you've had a chance to add the other ingredients.
Quick Tip:
The standard Smucker's jar of seedless raspberry jam is 18 ounces. This recipe uses about 9 ounces (¾ cup), so one jar will make two batches. You can easily double the recipe by using the entire jar and doubling all the other ingredients.
Step Two – Add Brown Sugar and Spices
Once the jam is warm and starting to loosen, add the packed brown sugar and whisk it in until the lumps from the jam are mostly dissolved. Then add all of your spices — black pepper, chili powder, ground cinnamon, sea salt, ground ginger, allspice, and ground chipotle — and whisk everything together until fully combined.
The order matters here. Adding the brown sugar and spices first while the jam is warming allows the jam to break down more smoothly. If you add the liquids first, the jam tends to stay lumpy and takes much longer to smooth out.
Quick Tip:
For less spice, reduce the black pepper to 1 teaspoon and omit the ground chipotle entirely. This will give you a sweeter sauce with very mild heat that's great for those who prefer less spicy flavors.
Step Three – Add Vinegar and Lemon Juice
Once the brown sugar and spices are fully whisked in, add the apple cider vinegar and lemon juice. Whisk everything together until the sauce is smooth and well combined.
Step Four – Finish the Sauce
Lower your heat to low or low-medium and let the raspberry barbecue sauce simmer for 5 to 10 minutes. The sauce will still look fairly thin at this point, and that's completely normal. Don't panic! As the sauce cools, it will thicken significantly. The jam and brown sugar work together to create a thick, glossy consistency once the sauce reaches room temperature or is refrigerated.
Transfer the sauce to a storage container and let it come to room temperature, or place it in the refrigerator to chill faster. The sauce is best served at room temperature, so if you've refrigerated it, take it out about 1 to 2 hours before you plan to serve it. Drizzle it over sliced pork loin, pork tenderloin, ribs, chicken breasts, or chicken thighs for an incredible finishing sauce that will have everyone asking for the recipe.
Quick Tip:
Use a shallow container when storing the sauce in the refrigerator, it will chill and thicken much faster than in a deep container. A deep jar can take overnight to fully set up.
Raspberry BBQ Sauce
Ingredients
- ¾ cup seedless raspberry jam about 9 oz; seeded jam can be used but will change the texture
- ⅓ cup brown sugar, packed light or dark brown sugar
- 1 tablespoon black pepper reduce to 1 teaspoon for less heat
- 1 tablespoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt fine grain sea salt or kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground chipotle omit for a milder sauce
- ⅓ cup tablespoon apple cider vinegar white vinegar can be substituted but flavor will be sharper
- 1 Tablespoon apple cider vinegar this is in addition to the ⅓ cup
- 1 tablespoon lemon juice fresh preferred
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Instructions
- Add the seedless raspberry jam to a medium saucepan or pot over medium heat. Stir gently as the jam begins to warm and loosen. Do not use high heat: the jam will boil and reduce too quickly, becoming overly sticky.¾ cup seedless raspberry jam
- Once the jam is warm and starting to loosen, add the packed brown sugar. Whisk together until the lumps from the jam are mostly dissolved and the sugar is fully incorporated.⅓ cup brown sugar, packed
- Add all of the spices: black pepper, chili powder, ground cinnamon, sea salt, ground ginger, allspice, and ground chipotle. Whisk everything together until fully combined.1 tablespoon black pepper, 1 tablespoon chili powder, ¼ teaspoon ground cinnamon, ¼ teaspoon sea salt, ¼ teaspoon ground ginger, ¼ teaspoon allspice, ¼ teaspoon ground chipotle
- Add the apple cider vinegar (⅓ cup plus 1 tablespoon) and the lemon juice. Whisk until the sauce is smooth and all ingredients are well combined.⅓ cup tablespoon apple cider vinegar, 1 Tablespoon apple cider vinegar, 1 tablespoon lemon juice
- Lower the heat to low or low-medium and let the sauce simmer for 5 to 10 minutes. The sauce will appear thin at this stage. This is normal. It will thicken significantly as it cools.
- Remove from heat and transfer to a storage container. Allow the sauce to cool to room temperature or refrigerate for several hours until thickened. For best results, serve at room temperature. Remove from the refrigerator 1 to 2 hours before serving.
Notes
• Measure out all spices before you begin cooking so they can be added quickly once the jam and sugar are combined.
• A standard 18 oz jar of Smucker's seedless raspberry jam is double what this recipe calls for. Use the whole jar and double all other ingredients to make a larger batch. COOKING TIPS
• Always start with the jam on medium heat, high heat will cause it to boil and become too sticky before the other ingredients are added.
• Add the brown sugar and spices before the liquids. This allows the jam to break down more smoothly. Adding liquids first causes the jam to stay lumpy.
• The sauce will look very thin right after cooking. Don't worry, it thickens significantly as it cools to room temperature or is refrigerated. SAUCE TIPS
• For less heat, reduce black pepper to 1 teaspoon and omit the ground chipotle.
• For a smokier version, add ½ to 1 teaspoon of liquid smoke with the vinegar.
• For extra depth, add 1 teaspoon garlic powder or ½ teaspoon onion powder with the spices.
• Use a shallow container for refrigerating. The sauce will set up much faster than in a deep container. SERVING SUGGESTIONS
• Drizzle over sliced pork loin, pork tenderloin, or ribs.
• Use as a finishing sauce for grilled chicken breasts, thighs, or wings.
• Serve at room temperature for the best flavor and consistency.
• Remove from refrigerator 1-2 hours before serving. STORAGE
• Refrigerator: Store in an airtight container for up to 2 weeks. Use a clean spoon each time.
• Freezer: Cool completely before freezing. Store in a freezer-safe airtight container with ½ inch headspace for up to 3 months. Thaw overnight in the refrigerator and whisk before serving. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
What to Serve with Raspberry BBQ Sauce
This raspberry barbecue sauce is incredibly versatile and pairs beautifully with so many dishes. Here are some of my favorite recipes to serve it with:
- Ninja Foodi Pork Roast
- Ninja Foodi Ribs with Raspberry BBQ Glaze
- Smoked Boneless Turkey Breast on the Ninja Woodfire
- Smoked Pork Tenderloin in the Ninja Woodfire
- Ninja Foodi Chicken Tenders (Air Fryer Chicken Strips)
- Air Fryer Frozen Chicken Thighs
- Ninja Foodi Pulled Pork ~ Pressure Cooked & Air Crisped
- Shake 'N Bake Style Pork Chops in the Ninja Foodi
Raspberry BBQ Sauce Variations
Raspberry Chipotle BBQ Sauce (Extra Spicy): Double the ground chipotle to ½ teaspoon and add a small spoonful of adobo sauce from a can of chipotle peppers for a smokier, spicier version that's perfect for chicken wings or ribs.
Smoky Raspberry BBQ Sauce: Add ½ to 1 teaspoon of liquid smoke along with the vinegar for a deeper, smokier flavor that mimics hours of slow smoking.
Mild & Sweet Raspberry Sauce: Omit the ground chipotle entirely and reduce the black pepper to 1 teaspoon. This creates a sweeter sauce with minimal heat that's wonderful as a glaze for chicken breasts or pork tenderloin.
Garlic Raspberry BBQ Sauce: Add 1 teaspoon of garlic powder or 2 cloves of minced garlic (sauté briefly in the pan before adding the jam) for a savory twist. You can also add ½ teaspoon of onion powder for even more depth.
Mustard Raspberry BBQ Sauce: Whisk in 1 tablespoon of yellow mustard with the vinegar for a tangy, Carolina-inspired twist on this raspberry barbecue sauce.
Storage & Reheating Instructions
How to Store Leftover Raspberry BBQ Sauce
This homemade raspberry BBQ sauce stores beautifully and actually tastes even better after a day or two in the refrigerator as the flavors have time to meld together.
Refrigeration
Transfer the cooled sauce to an airtight container or mason jar with a tight-fitting lid. The sauce will keep in the refrigerator for up to 2 weeks. Always use a clean spoon when scooping out sauce to prevent introducing bacteria that could shorten its shelf life.
Freezer
Make sure the sauce is completely cooled to room temperature before freezing. If the sauce is still warm when packaged, steam will form inside the container, leading to ice crystals that can affect the texture.
Pour the sauce into a freezer-safe airtight container, leaving about ½ inch of headspace for expansion. The sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator and give it a good whisk before serving, as some separation is normal after freezing.
My preferred method for freezing is using a vacuum sealer, which eliminates excess air and keeps the sauce fresher longer.
Quick Tip
Freeze the sauce in ice cube trays first, then transfer the frozen cubes to a freezer bag. This way you can thaw just the amount you need for a single meal without defrosting the entire batch.
How to Reheat Raspberry BBQ Sauce
Stovetop (Recommended)
Place the desired amount of sauce in a small saucepan over low heat. Stir occasionally until the sauce is warmed through, about 2-3 minutes. Do not let it boil or it may reduce too much and become overly thick.
Room Temperature (Best Method for Serving)
For the best flavor and consistency, simply remove the sauce from the refrigerator 1 to 2 hours before you plan to serve it. This raspberry barbecue sauce is best served at room temperature as a finishing sauce, drizzled over your cooked meat right before serving.
Frequently Asked Questions
This raspberry barbecue sauce has a moderate level of heat, about a 6 out of 10. The black pepper and ground chipotle provide the main spicy flavors. If you prefer a milder sauce, reduce the black pepper to 1 teaspoon and omit the ground chipotle entirely for a sweeter sauce with very little heat.
Yes, you can use seeded raspberry jam. The only difference will be in the texture of the finished sauce. The seeds will remain in the sauce, which some people enjoy for the added texture. If you want a smooth sauce, stick with seedless raspberry jam or strain the finished sauce through a fine mesh strainer.
Don't worry! The sauce will look very thin right after cooking, and that is completely normal. As the sauce cools to room temperature or is refrigerated, it will thicken significantly. For the best consistency, chill the sauce in the refrigerator for several hours or overnight before serving.
Absolutely! This recipe is already scaled down from a restaurant-sized batch, so it doubles perfectly. A standard 18-ounce jar of Smucker's seedless raspberry jam is exactly double what this recipe calls for, so just use the whole jar and double all the other ingredients. The cooking time stays the same.
This raspberry barbecue sauce is amazing on pork, especially pork loin, pork tenderloin, and ribs. It's also delicious on chicken breasts, chicken thighs, and chicken wings. The sweet and spicy flavor profile pairs beautifully with any grilled or smoked meat. Use it as a finishing sauce, drizzled over the meat right before serving.
Stored in an airtight container in the refrigerator, this homemade raspberry BBQ sauce will keep for up to 2 weeks. It can also be frozen for up to 3 months. The sauce actually tastes even better after a day or two as the flavors have time to develop and meld together.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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