Jen wrote:
> I'm planning on making chicken skewers and am in need of a thick,
> sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
> sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
> without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
> marinade the chicken in this sauce, then grill it (stovetop) and have
> some reserved for dipping.
>
> Any ideas would be greatly appreciated!
>
> TIA,
> Jen

I don't know if this is what you're looking for, but a buddy of mine created
this recipe.

-= Exported from BigOven =-

Chef Juke's Raspberry-Chipotle BBQ Sauce

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!

Recipe By: Chef Juke, posted to alt.food.barbecue
Serving Size: 5
Cuisine: American
Main Ingredient: Sugar
Categories: Grill, Vinegar, Molasses, Rum, Mustard, Ketchup, Raspberry,
Sauces

-= Ingredients =-
6 Tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 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

-= Instructions =-
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.


kili