Spicy Raspberry Barbecue Sauce
This sweet and tangy sauce is terrific with grilled pork, beef, sausages, or chicken.
1 tablespoon vegetable oil
1 large onion, diced
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
2 12-ounce bottles (ketchup-style) chili sauce
1 12- to 13-ounce jar raspberry jam (with or without seeds--your choice)
1/2 cup (packed) light brown sugar
3 tablespoons raspberry vinegar
Salt and ground black pepper
Warm the oil in a large saucepan over medium heat. Add the onions and sauté until golden, about 6-8 minutes. Stir in the the jalapeno and garlic and cook 1 minute more.
Add the chili sauce, jam, reconstituted Glace de Viande Gold® or Glace de Poulet Gold®, brown sugar, and vinegar, stirring to blend. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to medium-low and simmer, uncovered, stirring frequently, until reduced to about 4 cups, about 45 minutes. Season to taste with salt and pepper. Transfer the sauce to a container, let cool, then cover and refrigerate.PRODUCT TAGS