Paul Kirk's Raspberry Chipotle Barbecue Sauce


 

Keri C

TVWBB Wizard
Here's a Raspberry Chipotle Barbecue Sauce by the Baron of Barbecue himself, Chef Paul Kirk, from his new "Paul Kirk's Championship Barbecue" book (pg 152). Not sure if it will trip your trigger, but I LOVE a good raspberry chipotle sauce, myself.

He says, "When I was catering, we served this sauce with smoked beef tenderloin as an appetizer".


Raspberry Chipotle Barbecue Sauce

1/4 cup unsalted butter
1/4 cup minced shallots
2 cloves garlic, pressed
1/2 cup granulated cane sugar
1/2 cup frozen orange juice concentrate, thawed
1 Tbs peeled and grated fresh ginger
1 tsp fine sea salt
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 7-oz can chipotle chiles in adobo sauce, pureed with the sauce
1 cup seedless raspberry jam
4 cups tomato ketchup, homemade or store-bought
1/4 cup Grand Marnier or other orange-flavored liqueur (optional)

Melt butter in a large nonreactive saucepan over medium-high heat, add the shallots and garlic, and cook until soft, stirring, about 5 minutes. Add the sugar, orange juice concentrate, ginger, salt, pepper, cinnamon, and cloves, blending with a wire whisk, and cook until the sugar has dissolved. Blend in the chipotle puree, jam, and ketchup, stirring until well blended. Bring to a boil, reduce the heat to medium-low, and simmer for 30 minutes.

If you are using the Grand Marnier, add it during the last 5 minutes of cooking.

Makes 6 to 7 cups.

(Note - I posted a simpler version of a raspberry chipotle sauce a while back HERE , if you'd care to compare.)
 

 

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