Recipe for Raspberry Chambord Barbecue Sauce

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Yield:

1 servings

Ingredients:

Amount	Ingredient
2 cup	FRESH RASPBERRIES *, (up TO 3)
2 cup	BEEF BROTH
2 cup	TOMATO SAUCE
2/3 cup	PACKED BROWN SUGAR
1 sm	ONION, MINCED
2 tbl	CHAMBORD LIQUEUR
2 tbl	BARBECUE SEASONING
1 tbl	HOT PEPPER SAUCE
2 tsp	GROUND RED PEPPER
1 tsp	ONION POWDER
1/2 tsp	ALLSPICE

Instructions:

Instructions: * OR 1 12 OR 16 OZ PACKAGE FROZEN LOOSE PACK RASPBERRIES, THAWED

MAKES ABOUT 5 CUPS.

IN A BLENDER OR FOOD PROCESSOR, PUREE THE BERRIES. POUR INTO A LARGE SAUCEPAN ALONG WITH THE REMAINING INGREDIENTS. BRING TO A BOIL.

REDUCE HEAT TO LOW AND SIMMER UNCOVERED FOR 15 TO 20 MINUTES.

REFRIGERATE UNUSED SAUCE UP TO A FEW DAYS OR FREEZE.

USES: AS A FINISHING AND TABLE SAUCE FOR CHICKEN, PORK RIBS OR BEEF BRISKET. ITS A TAD HOT FOR HONEYDEW.

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