Raspberry Barbecue Sauce

• 3 garlic cloves, peeled
• 1/4 teaspoon olive oil
• 1-1/4 cups unsweetened raspberries
• 3 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon light corn syrup
• 1 teaspoon molasses
• 1/2 teaspoon lemon juice
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Dash onion powder

1. Preheat oven to 425u0b0. Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool 10-15 minutes.
2. Place softened garlic in a small saucepan. Add remaining ingredients. Cook over medium-low heat 15-20 minutes until sauce is thickened and bubbly. Remove from heat; cool slightly.
3. Transfer to a food processor; cover and process until smooth. Strain seeds. Store in an airtight container in the refrigerator.

garlic, olive oil, unsweetened raspberries, brown sugar, balsamic vinegar, light corn syrup, molasses, lemon juice, red pepper, salt, pepper, onion powder

Taken from www.tasteofhome.com/recipes/raspberry-barbecue-sauce/ (may not work)