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Raspberry Chipotle BBQ Sauce
Samia

Raspberry Chipotle BBQ Sauce

Raspberry Chipotle BBQ Sauce blends sweet raspberries with smoky, spicy chipotle peppers for a bold, tangy flavor. Ideal for grilling, it enhances meats like chicken, ribs, or pork with a unique fruity heat. This sauce offers a balance of sweetness and spice, making it a versatile choice for marinades, dipping, or glazing, adding depth to any dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Sauce / Condiment
Cuisine: American / Tex-Mex
Calories: 45
Ingredients Equipment Method

Ingredients
  

  • 1 cup 8 oz raspberry preserves
  • ½ cup apple cider vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ cup granulated white sugar
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 2 tablespoons liquid smoke
  • 1 can 6 oz chipotle peppers in adobo sauce
  • 4 teaspoons adobo sauce from the canned chipotles
  • 2¼ cups 18 oz bottled barbecue sauce

Equipment

  • Medium saucepan
  • Wooden spoon or heat-resistant spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Blender or immersion blender (optional, for smoother texture)
  • Airtight storage container or mason jar

Method
 

  1. In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes, or until translucent. Stir in the minced garlic and cook for another 1 minute.
  2. Pour in the apple cider vinegar, raspberry preserves, and granulated sugar. Stir well until the preserves melt and the sugar dissolves.
  3. Stir in the salt, liquid smoke, the whole can of chipotle peppers, and the adobo sauce.
  4. If you prefer a smoother sauce, carefully transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until smooth.
  5. Add the store-bought barbecue sauce to the pot. Stir well to combine all ingredients. Simmer on low heat for 10–15 minutes, stirring occasionally, to let the flavors meld.
  6. Remove from heat and let the sauce cool to room temperature. Transfer to a jar or airtight container. Store in the refrigerator for up to 2 weeks, or freeze for longer storage.