3 cloves garlic, peeled
¼ tsp. olive oil
1 ¼ cups unsweetened raspberries
3 tbsp. brown sugar
1 tbsp. balsamic vinegar
1 tbsp. honey
1 tsp. molasses
1/2 tsp. lemon juice
1/4 tsp. crushed red pepper flakes
1/8 tsp. salt
1/8 tsp. pepper
1 dash onion powder
Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake at 425 degrees for 15-20 minutes. Cool for 10-15 minutes. Place softened garlic in a small saucepan. Add the remaining ingredients. Cook over medium-low heat for 15-20 minutes until sauce is thickened and bubbly. Remove from the heat; cool slightly. Transfer to a food processor or blender; cover and process until smooth. Strain seeds through a fine-mesh sieve. Store in the refrigerator. Baste sauce on grilled chicken or pork during last few minutes of cooking. Serve additional sauce on the side.
Raspberries are very delicate and are harvested from June through October. A one-cup serving has about 64 calories, 8 grams of fiber and 54% of the RDA of Vitamin C.
