- 3 cloves garlic, 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 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- 1/8 teaspoon 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 F 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. Store in the refrigerator.