Although they appear magnificent, these brownies are really simple to create. If you like, you can use Kahlua® in place of the Irish Cream. At potlucks, they frequently vanish rapidly!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 64 |
| Yield: | 8 cups |
Ingredients
- 1 (36 ounce) bottle ketchup
- 1 ¼ cups raspberry preserves
- 1 (8 ounce) jar honey
- 1 cup dill pickle juice
- 2 tablespoons prepared spicy mustard
- ¼ cup brown sugar
- ⅓ cup red wine vinegar
- 1 tablespoon red pepper flakes
- 1 tablespoon dried minced onion flakes
- 2 teaspoons garlic powder
- ground black pepper to taste
- 1 dash hot pepper sauce, or to taste
Instructions
- Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.
Reviews
Excellent sauce! I used it right away and it was still a bit too thin, but letting it stand should help that. I did have to break out the Dutch oven, rather than a saucepan, though, due to just how much I was asked to put in. Goes great on pork chops, I know that much!
I used fresh garlic and added some cayenne pepper for an extra kick. Delish!
I hate to be a negative Nelly but I was terribly disappointed. The pickle juice is ridiculous. I have no idea what anyone would be trying to accomplish with this addition. I spent the whole time preparing it trying to figure out how to get rid of the pickle smell. It didn’t taste like raspberry and the whole thingwas far too sweet.
I’ve never made barbecue sauce before but from now on I think I’ll make some to have on hand. I think I might try making it with different preserves too to see if I can get maybe a blueberry, blackberry, strawberry or even fig flavor. We’ll see what works. After the sauce was done I turned the heat back up to medium-high. I threw in six chicken breasts with salt and pepper on them and boiled those for about 20 minutes or so then I pulled them out, shredded them and threw them back in. I turned the heat down to low and simmered them another 10 minutes. I served the chicken on a grilled bun. Topped it with Swiss cheese, a dill pickle, homemade onion rings and some lightly dressed (non-mayonnaise) apple-cabbage coleslaw. Best barbecue chicken sandwich I’ve ever had.
This is delicious will make again……
Added Tabasco sauce and chilli powder
Pretty boss recipe. Great way to get rid of some pickle juice, made it just tangy enough. Thought raspberry would make it to tart for my taste so I used plum instead
I have made it twice now. I loveeeee it. It’s pretty cheap to make too
Wonderful recipe! I preserve this by canning in 1/2 pint jars. A family favorite and great for gift giving! We use it for BBQ sauce and/or dipping bbq’d or baked beef, ribs, pork, fish, or chicken. Our grown kids wait for the next batch…I’m on my 3rd time around! BTW, it’s also good over cream cheese and eaten w/crackers,tortilla chips and/or sliced fruits like pears. Beautiful color. I kept true to the recipe flavors, but used 2 TB finely diced fresh onion instead of dried, and added 2 TB balsamic to the required vinegar for a darker appearance. If you are canning, don’t reduce the acid called for…pickle jc./vinegar, etc., as it’s necessary for safe canning. Love the stuff! Thank you A.K. for this amazing recipe!
Yes, amazing says it all. As lisa said put in the heat according to your families preferences.
Great flavor! I added a little more hot sauce, I like food spicy! I will absolutely prepare this sauce again!
I was looking for a way too use up raspberry preserves & this is a bonus, using pickle juice I would’ve normally just dumped down the drain! This recipe was a little out of my comfort zone so I’m having a difficult time reviewing it:) It was good-you can definately taste the raspberry, but it’s not over-powering. It was pretty spicy-not belly-burning spicy but lips burning kinda spicy. Might want to tone down the spice if kids will be eating it! Also, it makes a ton! I halved the recipe & made 6 huge country style ribs & ended up w/about 2 cups of sauce leftover! Probably won’t make it again but it was fun to try!! Thank you!
Saved my pickle juice from going to waste. I just longanberry preserves I had on hand.
This was amazing. I’ve made it twice now Once with apple vinegar and caper juice and this last time with red wine vinegar and gherkin juice. This time a winner! Perfect blend of all flavors you look for in a bbq sauce. Amazing on pork!