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6 tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup Worcestershire sauce
2 tbls dark rum
2 tbls yellow mustard
1 tbls pure chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup chipotles en adobo, finely chopped
2 cups ketchup
2 cups raspberry preserves
kosher or sea salt
pepper
In large saucepan, combine sugar, vinegar, molasses, Worcestershire,
rum, mustard, chili powder, pepper, garlic powder, allspice and
cloves. Bring to simmer over medium heat. Cook, uncovered, until all
ingredients are dissolved, stirring constantly, about 5 minutes. Stir
in ketchup and bring to boil, stirring constantly. Add salt and pepper
to taste.
Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and
gently simmer sauce, uncovered, until dark & thick, about 30 minutes,
stirring often. Use right away or transfer to jars, cover, cool to
room temperature and refrigerate. Sauce will keep several months.
Makes 5 cups or 20
servings.
NOTES:
**Add the chipotle peppers to taste. Since simmering will bring out
the heat in the peppers start by adding ¼ cup of chipotles and cook
for the 30 minutes THEN taste again and add additional peppers if you
like it REALLY HOT.
As with any recipe you can vary many of the ingredients to taste. Some
items that you might want tray adjusting are the amount of allspice
and/or cloves or the type of raspberry preserves (I have not tried
this with straight berries yet), etc.
NOTE: This is a slight variation on the classic Kansas City Barbecue
sauce from the KC Barbecue Association, for those who like their BBQ
Hot & Smoky!
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup Worcestershire sauce
2 tbls dark rum
2 tbls yellow mustard
1 tbls pure chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup chipotles en adobo, finely chopped
2 cups ketchup
2 cups raspberry preserves
kosher or sea salt
pepper
In large saucepan, combine sugar, vinegar, molasses, Worcestershire,
rum, mustard, chili powder, pepper, garlic powder, allspice and
cloves. Bring to simmer over medium heat. Cook, uncovered, until all
ingredients are dissolved, stirring constantly, about 5 minutes. Stir
in ketchup and bring to boil, stirring constantly. Add salt and pepper
to taste.
Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and
gently simmer sauce, uncovered, until dark & thick, about 30 minutes,
stirring often. Use right away or transfer to jars, cover, cool to
room temperature and refrigerate. Sauce will keep several months.
Makes 5 cups or 20
servings.
NOTES:
**Add the chipotle peppers to taste. Since simmering will bring out
the heat in the peppers start by adding ¼ cup of chipotles and cook
for the 30 minutes THEN taste again and add additional peppers if you
like it REALLY HOT.
As with any recipe you can vary many of the ingredients to taste. Some
items that you might want tray adjusting are the amount of allspice
and/or cloves or the type of raspberry preserves (I have not tried
this with straight berries yet), etc.
NOTE: This is a slight variation on the classic Kansas City Barbecue
sauce from the KC Barbecue Association, for those who like their BBQ
Hot & Smoky!
