Aura’s Raspberry Barbecue Sauce
All contents of this resource were created for informational purposes only and are not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your physician, dietitian, therapist, or other qualified health providers with any questions or concerns you may have.
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 – Â¾ 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.