Raspberry Balsamic BBQ Sauce

Raspberry Balsamic BBQ Sauce

Tangy balsamic vinegar and sweet raspberries simmer into a glossy, fruit-forward barbecue sauce.

Total 40 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This sauce balances jammy raspberries, sharp balsamic vinegar, and a base of ketchup and brown sugar for a tangy-sweet glaze. It thickens as it simmers, making it ideal for brushing on grilled chicken, pork chops, or ribs. Strain out the seeds for a silky finish or leave them in for a rustic texture.

Ingredients

  • 1 1/2 cups fresh raspberries
  • 1 cup ketchup
  • 1/3 cup balsamic vinegar
  • 1/3 cup packed brown sugar
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method

  1. In a 6-quart saucepan, combine the raspberries, ketchup, balsamic vinegar, brown sugar, honey, apple cider vinegar, Worcestershire sauce, garlic, onion powder, smoked paprika, red pepper flakes, salt, and black pepper.

  2. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. Reduce heat to low and simmer uncovered, stirring occasionally and mashing the raspberries against the side of the pan, until thickened and glossy.

  4. Remove from heat and let cool slightly. For a smooth sauce, press through a fine-mesh strainer to remove raspberry seeds, discarding the solids.

  5. Transfer the sauce to a jar or airtight container and refrigerate until ready to use. Sauce will continue to thicken as it cools.

Rate this recipe

★ 3.9 (1)

Raspberry Balsamic BBQ Sauce

This sauce balances jammy raspberries, sharp balsamic vinegar, and a base of ketchup and brown sugar for a tangy-sweet glaze. It thickens as it simmers, making it ideal for brushing on grilled chicken, pork chops, or ribs. Strain out the seeds for a silky finish or leave them in for a rustic texture.

40 min 16 oz 45 cal

Ingredients

  • 1 1/2 cups fresh raspberries
  • 1 cup ketchup
  • 1/3 cup balsamic vinegar
  • 1/3 cup packed brown sugar
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    In a 6-quart saucepan, combine the raspberries, ketchup, balsamic vinegar, brown sugar, honey, apple cider vinegar, Worcestershire sauce, garlic, onion powder, smoked paprika, red pepper flakes, salt, and black pepper.

  2. 2

    Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. 3

    Reduce heat to low and simmer uncovered, stirring occasionally and mashing the raspberries against the side of the pan, until thickened and glossy.

  4. 4

    Remove from heat and let cool slightly. For a smooth sauce, press through a fine-mesh strainer to remove raspberry seeds, discarding the solids.

  5. 5

    Transfer the sauce to a jar or airtight container and refrigerate until ready to use. Sauce will continue to thicken as it cools.