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Spicy Raspberry Barbecue Sauce

This sweet and tangy sauce is terrific with grilled pork, beef, sausages, or chicken.


about 4 cups
  • 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)
  • 2 teaspoons Glace de Viande Gold® or Glace de Poulet Gold® dissolved in 1 cup hot water
  • 1/2 cup (packed) light brown sugar
  • 3 tablespoons raspberry vinegar
  • Salt and ground black pepper


  1. 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.
  2. 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.
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Classic French Stocks and Sauces