Ingredients
| Water | 2 cups |
| Vinegar, Apple Cider | 1½ cups |
| Worcestershire Sauce | 3½ tablespoons |
| Hickory seasoning | 1¾ teaspoon |
| Sugar, brown | 14 ounces |
| Black pepper | ¼ ounce |
| Onion, granulated | ⅝ ounce |
| Mustard, ground | ½ ounce |
| Base, Chipotle concentrate | 1¾ ounces |
|
Ketchup (2 quarts, 3¼ cups) |
2.813 quarts |
| Tomato puree | 2⅝ cups |
| Raspberry puree | 14 ounces |
Instructions
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Add water, vinegar, Worcestershire sauce and hickory seasoning to a sauce pan and bring to a simmer.
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Add the spices, sugar and base to the simmering pot and stir to break up clumps. return to a simmer.
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Add the ketchup and tomato puree to the simmering pot and stir well, return to a simmer for 20-30 minutes.
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Stir in the raspberry puree and return to a simmer.
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Cool sauce and serve as a condiment or save for coating BBQ'd meats.
Recipe Notes
Crediting: Does Not Credit
Nutrition Facts per Serving (0.25cup)
Calories: 88 kcal | Fat: 0.21 g | Saturated fat: 0.03 g | Sodium: 188 mg | Carbohydrates: 19.26 g | Fiber: 0.45 g | Sugar: 17.7 g | Protein: 0.3 g | Vitamin A: 369.5 mg | Vitamin C: 4.7 mg | Calcium: 4.21 mg | Iron: 0.29 mgThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
