Piquant Raspberry Barbecue Sauce

    Piquant Raspberry Barbecue Sauce

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    Make your own barbecue sauce using the leftover juice from a finished jar of pickles! Piquant, sweet and unique.

    Serves: 64 

    • 4 cups (1 litre) tomato sauce
    • 1 1/4 cups (400g) raspberry preserves
    • 1 cup (250ml) honey
    • 1 cup (250ml) dill pickle juice
    • 2 tablespoons spicy mustard
    • 1/4 cup (60g) brown sugar
    • 1/3 cup (80ml) red wine vinegar
    • 1 tablespoon chilli flakes
    • 1 tablespoon dried minced onion flakes
    • 2 teaspoons garlic powder
    • 1 pinch ground black pepper to taste
    • 1 dash Tabasco sauce, or to taste

    Preparation:10min  ›  Cook:1hour10min  ›  Ready in:1hour20min 

    1. Stir together the tomato sauce, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, chilli flakes, onion flakes, garlic powder and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.

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