Raspberry BBQ Sauce
A sweet, tangy, and slightly spicy homemade raspberry barbecue sauce made with seedless raspberry jam, brown sugar, apple cider vinegar, and a warm spice blend. This restaurant-quality finishing sauce is incredible drizzled over pork, ribs, and chicken.
Servings: 8 servings
Calories: 130kcal
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
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
PREP TIPS
• 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.
• 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
Serving: 1serving | Calories: 130kcal | Carbohydrates: 32g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 103mg | Potassium: 73mg | Fiber: 1g | Sugar: 24g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg