Dave Bugg wrote:
>
> Gloria, I really like this one from Chef Juke over on alt.food.barbecue. I
> leave out the rum 'cause I'm a tee-totaler.
>
> 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, finely chopped
> 2 cups ketchup
> 2 cups Raspberry Preserves (I use Wall's Berry Farm Raspberry preserves from
> Costco)
> Kosher or sea salt
> Pepper


Thanks Dave. That won't be tonight because I don't have rasp preserves
at home today, but I have saved the recipe for later use.

gloria p