On Wed, 08 Oct 2003 15:14:49 -0600, Kevin S. Wilson
wrote:

On Wed, 8 Oct 2003 13:50:10 -0700, "Lew/+Silat"
wrote:

Ok Ill bite What is the recipe for this sauce or is it store bought and
you add the jelly?

Google really is your friend, you know.

REPOST REPOST REPOST
Chef Juke's Raspberry-Chipotle Barbecue Sauce

NOTE: This is a slight variation on the classic Kansas City Barbecue
sauce from the KC Barbecue Association, for those who like their BBQ
Hot & Smoky!

6 Tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
¼ cup Worcestershire sauce
2 Tbls dark rum
2 Tbls yellow mustard
1 Tbls pure chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup Chipotles en Adobo
2 cups ketchup
2 cups Raspberry Preserves (I use Wall's Raspberry preserves from
Costco)
Kosher or sea salt
Pepper

In large saucepan, combine sugar, vinegar, molasses, Worcestershire,
rum, mustard, chili powder, pepper, garlic powder,
allspice and cloves. Bring to simmer over medium heat. Cook,
uncovered, until all ingredients are dissolved, stirring constantly,
about 5 minutes. Stir in ketchup and bring to boil, stirring
constantly. Add salt and pepper to taste.

Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and
gently simmer sauce, uncovered, until dark & thick, about 30 minutes,
stirring often. Use right away or transfer to jars, cover, cool to
room temperature and refrigerate. Sauce will keep several months.
Makes 5 cups or 20 servings.


**Add the chipotle peppers to taste. Since simmering will bring out
the heat in the peppers start by adding ¼ cup of chipotles and cook
for the 30 minutes THEN taste again and add additional peppers if you
like it REALLY HOT.

All,

Sorry I haven't replied or posted much lately. Been dealing with
sudden illnesses with both of my parents each who live on a different
side of the country...that's kept be a bit busy the last 2-3 months.

Yup, that's the recipe. The preserves I use do have seeds. I also
just made a very tasty batch using some Mango preserves that I picked
up at Costco. I made a large batch of the basic sauce, then split it
in two and added raspberry preserves to one and mango to the other.
Both batches came out great.

While this is the first iteration of the recipe, I play around with it
a lot and seldom follow the recipe verbatim. Lately (as it has been
berry picking time here in Oregon) I've been adding 1-2 cups of fresh
raspberries to the mix. You can also play with the amounts of
allspice and cloves (as well as everything else for that matter) to
suit your own personal taste.

Cheers,



-Chef Juke
http://www.chefjuke.com
"Everybody Eats when they come to MY house!"

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