RASPBERRY BARBECUE SAUCE
Raspberries replace the traditional tomatoes in this unique barbecue sauce. Red pepper flakes add a little kick to the thick ruby-red sauce. This sauce is great over chicken breasts or pork tenderloin. Brush on the sauce near the end of the grilling time.
—GARNET PIRRE HELENA, MT
PREP: 40 MIN. + COOLING • MAKES: 4 SERVINGS
3 garlic cloves, peeled
1/4 teaspoon olive oil
1 1/4 cups unsweetened raspberries
3 tablespoons brown sugar
1 tablespoon balsamic vinegar
1 tablespoon light corn syrup
1 teaspoon molasses
1/2 teaspoon lemon juice
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
Dash onion powder
1. Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool 10-15 minutes.
2. Place softened garlic in a small saucepan. Add remaining ingredients. Cook over medium-low heat 15-20 minutes until sauce is thickened and bubbly. Remove from heat; cool slightly.
3. Transfer to a food processor; cover and process until smooth. Strain seeds. Store in an airtight container in the refrigerator.