Ingredients and Weight:
- Fresh or frozen raspberries: 2 cups (approximately 300 grams)
- Barbecue sauce base: 1 cup (240 ml)
- Red chili peppers, chopped: 1/4 cup
- Brown sugar: 1/2 cup
- Ketchup: 1/3 cup
- Apple cider vinegar: 1/4 cup
- Salt: 1 teaspoon
- Ground black pepper: 1/2 teaspoon
- Garlic, minced: 2 cloves
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a medium saucepan, combine all ingredients except barbecue sauce base.
- Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes, or until the mixture thickens and the flavors blend.
- Stir in the barbecue sauce base and continue to cook for another 5 minutes.
- Remove from heat and let cool. Once cooled, transfer the sauce to a serving container and store in the refrigerator until ready to use.
Nutritional Information:
(Please note that the nutritional information provided is an estimate and may vary depending on the exact ingredients used.)
- Calories: Approximately 250 calories per serving (assuming 8 servings total)
- Fat: 6 grams
- Carbohydrates: 45 grams
- Protein: 2 grams
- Fiber: 2 grams (based on raspberry content)
Dish Characteristics:
- The combination of raspberry and barbecue sauce creates a unique, sweet-and-spicy flavor profile.
- The sauce has a rich, thick texture with a hint of tanginess from the vinegar and chili peppers.
- It is suitable for pairing with grilled meats or vegetables.
User Comments:
- "This sauce is amazing! The combination of raspberry and barbecue flavors is unique and really delicious."
- "I love the sweet and spicy taste of this sauce. It's perfect for my American taste."
- "The texture of the sauce is great, and it pairs well with grilled chicken or pork."
Special Precautions and Tips:
- Use fresh or frozen raspberries for best flavor and texture. If using frozen, ensure they are fully thawed before cooking.
- Adjust the chili peppers based on your desired level of heat or spice tolerance.
- Store the sauce in a sealed container in the refrigerator for up to one week. Reheat before serving if necessary.
