Aura’s Raspberry Barbecue Sauce

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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.

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