Aura's Raspberry Barbecue Sauce

March 21, 2011


You can either freeze or can extra sauce. It keeps for at least a week in the fridge.

20 oz frozen raspberries, thawed with juice
½ cup fresh ginger root, peeled and cut into about 1-inch
1 cup Molasses
¼ cup Agave
½ cup organic ketchup
¼ - ¾ teaspoon freshly ground black pepper to taste
Ground cayenne pepper to taste

In a food processor, finely mince the ginger. Add the raspberries and their juice and puree. Add remainder of ingredients and process until smooth. Remove mixture to a large glass bowl and cover with plastic wrap. Slit the top for steam release. Microwave on high for 8 minutes, stirring occasionally. Sauce will be thick and ready to use. If you wish, instead of microwaving, you can simmer on a low heat for about 10 minutes.