by Mike Bradley
Today’s post is short, sweet, and to the point.
This raspberry barbecue sauce recipe came to me out of the blue while I was shopping in the produce section at the grocery store. My wife and I are both fans of sweet barbecue sauce, so I decided to give this concoction a try – low and behold, it was delicious! The sauce is designed to go on smoked meat since it is quite a sweet sauce, although it is delicious on just about anything. I encourage you to try it – it’s simple to make with a unique flavor that will impress everyone at your dinner table.
Raspberry BBQ Sauce Recipe
- Wooden spoon
- Rubber spatula
- Medium pan and saucepan
- Large bowl
- Fine mesh strainer
- Sauce bottle (you may need two)
- 1/2 cup bacon, diced small
- 1/2 cup sweet onion, minced
- 1 cup ketchup
- 1/4 cup mustard
- 1/4 cup vegetable oil
- 1/3 cup water
- 1/2 cup honey
- 1/2 cup apple juice
- 1/2 cup apple cider vinegar
- 1 tsp Liquid Smoke
- 1/4 cup soy sauce
- 6 oz. fresh raspberries, puréed
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 cup brown sugar
- Cook the bacon and sweet onion together in a medium pan over medium heat until the bacon has created a bit of grease, but is still soft.
- In a medium saucepan, add the cooked bacon and onions – grease and all – along with the rest of the wet ingredients – ketchup, mustard, vegetable oil, water, honey, apple juice, apple cider vinegar, liquid smoke, soy sauce and raspberry purée. Mix until combined.
- Add the remaining dry ingredients into the mixture one by one, stirring lightly after each addition. Once all ingredients are added, stir vigorously to ensure that all dry ingredients are dissolved or nearly dissolved.
- Place the saucepan on the stove over low heat and allow to simmer for 15-20 minutes, stirring occasionally.
- Remove from heat, then strain out all of the solids left in the mixture using a very fine mesh strainer (to catch every Rasberry seed) over a large bowl. I use a rubber spatula to move the seeds, bacon and onions around the strainer to ensure that all of the sauce goes through.
- Use a funnel to transfer the sauce into whatever container you might like. I had an old, clean ketchup bottle that handy. (Though, I would recommend a true sauce bottle as the ketchup bottle causes it to come out very fast.)
- Once the sauce is in a container, place it in the refrigerator for at least 24 hours before you plan to use it. If you taste the sauce while still hot, it has quite a tart kick to it. Refrigeration takes the edge off and lets the sauce reach the flavor you’re after.
- Drizzle, drip, pour, or slather this all over whatever you like and enjoy! Sauce keeps well in the refrigerator for a month.
Did you try this recipe? Share your creations on social media by using the hashtag #sweetandsavorycouple!
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