Quick BBQ Sauces

Raspberry Glaze (Chicken)

1/2 c. raspberry jam 1 tbs. Dijon mustard Combine jam and mustard in a small bowl; mix well. Brush on skinless, boneless chicken breast halves occasionally during grilling.Teriyaki-Apricot Baste (Chicken) 1/3 c. apricot preserves, large pieces finely chopped 3 tbs. purchased teriyaki baste and glaze 1/2 tsp. grated gingerroot

Combine ingredients in a small bowl; mix well. Brush on chicken during last 5 minutes of cooking time.

Honey-Dijon Baste (Turkey)

2 tbs. Dijon mustard

2 tbs. honey

1/8 tsp. hot pepper sauce

Combine ingredients in a small bowl; mix well. Brush 1/2 of mixture onto each side of turkey tenderloin slices during grilling.

Honey-Maple Baste (Pork)2 tbs. honey 2 tbs. maple syrup 1/8 tsp. allspice or ginger Combine ingredients in a small bowl; mix well. Sprinkle 4 pork chops with salt and pepper. Brush pork with mixture before and occasionally during grilling.Peach-Dijon Baste (Pork)1/2 c. peach preserves, large pieces finely chopped2 tbs. Dijon mustard

2 tbs. soy sauce

1/4 tsp. dried marjoram leaves

Combine ingredients in small saucepan; mix well. Cook over low heat until preserves are melted, stirring frequently. Brush on pork chops during last 2 minutes of cooking time.

Butterfly BBQ Sauce (Pork)

1/4 c. ketchup

1/4 c. chili sauce

1 tbs. brown sugar

2 tbs. finely chopped onion

1/8 tsp. celery seed

Dash garlic powder

1 1/2 tsp. cider vinegar

1 1/2 tsp. Worcestershire sauce

1 tsp. prepared mustard

1/8 tsp. liquid smoke

Combine ingredients in a small saucepan; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Spoon 1/2 of mixture over each side of a butterfly-cut pork tenderloin during grilling.

Chipotle Peach Glaze (Beef Steak)

1/2 c. peach preserves

1/4 c. lime juice

1 chipotle chili in adobo sauce (from 7-oz. can), seeded and chopped

1 tsp. adobo sauce (from can of chilis)

2 tbs. chopped fresh cilantro

1 tsp. garlic pepper

1/2 tsp. ground cumin

1/2 tsp. salt

4 peaches, halved and pitted

Apricot Glaze (Lamb)

1/4 c. apricot preserves or jam, large pieces finely chopped

2 tsp. copped fresh tarragon OR 1/2 tsp. dried tarragon leaves

1/4 tsp. Dijon mustard

Combine ingredients in a small bowl; mix well. Brush on lamb rib chops during grilling.