Raspberry BBQ sauce/raspberry barbecue sauce

Ingredients for 1 servings:

• 900 g raspberries, frozen
• 1 liter of Coke
• 2,500 g tomatoes, pureed
• 8 garlic cloves
• 3 onions
• 11 tsp brown cane sugar
• 2 tsp mustard, medium hot
• 2 ½ tsp smoked salt
• 5 tsp balsamic vinegar
• 5 tsp Worcestershire sauce
• 2 tsp soy sauce
• 1 tsp Sriracha sauce
• 100 ml apple juice
• 100 ml orange juice
• 3 tsp apple cider vinegar
• 2 tsp cooking cream
• 500 ml tomato ketchup

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

The surprise at every barbecue or grill party

Here’s a highlight for fans of American BBQ. As you can see from the long list of ingredients, you’re in for a flavor explosion. First, heat the cola and reduce it to about 200 ml. Meanwhile, dice the onions and garlic and roast them in the cooking cream. Heat the raspberries in a separate pot, sweeten with 6 teaspoons of brown sugar, and stir into a sauce. When the onions are nicely browned and the cola has reduced, add the remaining ingredients to the onions and cook until the desired consistency is reached. Please note that the raspberries will be added later. Pour the sauce through a sieve to remove any bits of onion and garlic. Of course, you can leave the bits in if you wish. Then add the fruity raspberries to the smoky BBQ sauce. Pour the sauce into clean, heated jars and place the lids on a cold tea towel. After 5 minutes, turn the jar over and place it on a cool surface or in a cool room. Caution! Not too cold, or the jar might break. I always keep them in the hallway. The sauce is a treat even without the raspberries. The ingredients can, of course, be varied to suit your taste. I’ll add more smoked salt to the next sauce so my regulars can experience more flavor. This recipe makes about 10 340 ml jars.