Smoked Raspberry BBQ Sauce

How to Make Smoked Raspberry BBQ Sauce

1. 1

   Step 1: Smoke the raspberries

   Preheat your pellet smoker to 225°F (107°C) and arrange the raspberries in a single layer on a perforated tray or sheet pan. Smoke for 20–30 minutes until raspberries take on a light smoke aroma and begin to soften but are not completely collapsed. Remove and let cool slightly — this is the step that gives the sauce its signature smoky note.

   For this step

   • 3 cupsFresh raspberries (or thawed frozen)
   
2. 2

   Step 2: Combine base ingredients

   In a medium saucepan, add the smoked raspberries, apple cider vinegar, ketchup, brown sugar, honey, Dijon mustard, Worcestershire sauce, smoked paprika, and kosher salt. Stir to combine and bring the mixture to a simmer over medium heat. Once simmering, reduce heat to maintain a gentle simmer.

   For this step

   • 1/2 cupApple cider vinegar
   • 1/2 cupTomato ketchup
   • 1/4 cupPacked light brown sugar
   • 2 tablespoonsHoney
   • 1 tablespoonDijon mustard
   • 1 tablespoonWorcestershire sauce
   • 1 teaspoonSmoked paprika
   • 1 teaspoonKosher salt
   
3. 3

   Step 3: Reduce and meld flavors

   Simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Taste and adjust sweetness or acidity with a splash more honey or vinegar if needed. The sauce should coat the back of a spoon when ready.
   
4. 4

   Step 4: Blend and strain for smoothness

   Transfer the sauce to a blender or use an immersion blender to puree until smooth. For an ultra-silky finish, pass the blended sauce through a fine-mesh strainer, pressing solids with a spatula; discard seeds and solids left in the strainer.
   
5. 5

   Step 5: Finish and store

   Return the strained sauce to the saucepan and simmer 3–5 more minutes to reach desired consistency, then remove from heat and cool slightly. Use immediately to glaze pulled pork or ribs, or cool and refrigerate in an airtight container for up to 2 weeks; reheat gently before using.
   

1. Preheat your pellet smoker to 225°F (107°C) and arrange the raspberries in a single layer on a perforated tray or sheet pan. Smoke for 20–30 minutes until raspberries take on a light smoke aroma and begin to soften but are not completely collapsed. Remove and let cool slightly — this is the step that gives the sauce its signature smoky note.
2. In a medium saucepan, add the smoked raspberries, apple cider vinegar, ketchup, brown sugar, honey, Dijon mustard, Worcestershire sauce, smoked paprika, and kosher salt. Stir to combine and bring the mixture to a simmer over medium heat. Once simmering, reduce heat to maintain a gentle simmer.
3. Simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Taste and adjust sweetness or acidity with a splash more honey or vinegar if needed. The sauce should coat the back of a spoon when ready.
4. Transfer the sauce to a blender or use an immersion blender to puree until smooth. For an ultra-silky finish, pass the blended sauce through a fine-mesh strainer, pressing solids with a spatula; discard seeds and solids left in the strainer.
5. Return the strained sauce to the saucepan and simmer 3–5 more minutes to reach desired consistency, then remove from heat and cool slightly. Use immediately to glaze pulled pork or ribs, or cool and refrigerate in an airtight container for up to 2 weeks; reheat gently before using.