My Favorite Barbecue Sauce Ever Has a Surprise Ingredient

Before I started cooking, fruit spreads were just what I’d slap on a peanut butter sandwich or dollop on a biscuit at a restaurant (with those single-serve plastic packets). I didn’t appreciate them in their own right or think much about quality. I didn’t even know the difference between jellies, jams, and preserves. 

Nowadays, I’ve left Welch’s grape jelly behind and opt for higher-quality options. I relish the taste of preserves on warm, buttered bread, and I’ve branched out beyond the basics to apricot, raspberry, and fig. Naturally, I love using them for desserts, whether they’re spread as a thick layer between cakes, drizzled over pavlova, or baked into cookies.

This summer, though, I’m trying something new. I’m transforming my favorite preserves brand, Bonne Maman, into a savory condiment.

Bonne Maman’s Best BBQ Sauce

I started using Bonne Maman’s preserves to make barbecue sauce (yes, I’m in my Homemade Barbecue Sauce Era) after I saw the recipe for Best BBQ Sauce on the brand’s website. The jarred products add a fruity twist to the classic summer condiment.

The recipe blends in the brand’s raspberry preserves (it’s one of my favorites, and the seasonal fruit pairs well with all the flavors of the summer). Raspberry is distinct in the sauce, but not overpowering. It adds sweetness, but there’s also a good amount of acidity thanks to cider vinegar, ketchup, Worcestershire, and lemon juice.

After combining all the ingredients in a saucepan, the sauce is simmered for about 15 minutes then cooled. Bonne Maman’s Best BBQ Sauce works in place of many recipes that use barbecue sauce; any extra can be refrigerated and used throughout the week. With barbecue season in full effect, I’m excited to slather this fruit sauce on everything.

Tips for Making Bonne Maman’s Best BBQ Sauce 

• Ingredients: Use a high-quality ketchup for this recipe (I used Heinz). Red pepper flakes and hot sauce can be added to taste (or omitted, if you don’t want a kick).
• Substitutions: Feel free to swap in cherry or strawberry preserves for the raspberry. Also, this recipe uses a nominal amount of horseradish (1/2 teaspoon), which I replaced with additional mustard.
• Straining: Once cooked, I found that adding 1/3 cup water to the sauce made it easier to strain the onions and garlic; however, it’s also delicious unstrained. 
• Quantity: The strained sauce makes a smaller amount of sauce than the recipe indicates, about three servings.
• Serving: Brushed on meat, stirred into beans, or served as a dip alongside French fries or roasted vegetables, this sauce is versatile. To balance out the sweetness, pair with a tangy side like coleslaw, potato salad, or pickles.