TV Dinner: Razzle Dazzle Barbecue Sauce


Chef Chris Manning was challenged by the folks at Coyote Moon Vineyards to make something with their Razzle Dazzle raspberry-jalapeno jam.

Challenge accepted.

Click on the picture to see how he uses it to make a barbecue sauce.

Razzle Dazzle Barbecue Sauce

- 1 1/2 cup Coyote Moon Razzle Dazzle raspberry-jalapeno jam
- 1 cup ketchup
- 1 cup of any barbecue sauce
- 1/4 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1 tablespoon molasses
- 1 tablespoon balsamic vinegar
- 4 garlic cloves, crushed
- 1 green onion, minced
- 1 teaspoon ground mustard
- Salt and pepper to taste

Combine all ingredients in a two-quart saucepan. Simmer on low heat for one hour.

Great for pork or chicken.

Wednesday, December 7, 2016
, Watertown, NY

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