Prep 5 mins
Cook 7 mins
A tangy sauce for a creole based chicken barbecue.
- 1 (10 ounce) jar seedless raspberry preserves
- 1⁄3 cup kc Masterpiece Original barbecue sauce
- 2 tablespoons raspberry vinegar
- 2 tablespoons Dijon mustard
- 1 1⁄2 teaspoons hot sauce
- Bring the first 4 ingredients to a boil in a small saucepan.
- Reduce heat to medium, and cook 2 minutes or until slightly thickened.
- Stir in hot sauce.