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
- chunks
- 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.
