Monthly Raisin Recipes by Sam Linsell

This is a lovely sweet and spicey BBQ sauce that can be used on ribs or chicken. The recipe makes quite a bit, but it can be stored in a jar in the fridge for your next braai. If you can’t find chipotle in adobo sauce, use whatever spicy and smokey hot sauce you prefer or dried chilli flakes or chopped chilli (as much heat as you dare)..


1 onion finely chopped
3 T olive oil
1/4 cup red wine vinegar
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 heaped Tbsp Dijon mustard
1/2 cup of water
1/4 cup tomato sauce
2 garlic cloves crushed
2 Tbs honey
½ cup raisins or sultanas
1 – 2 Tbsp chopped chipotle chilli in adobo sauce (1 = mild, 2 = quite hot)
1/2tsp cumin
1/2 tsp smoked paprika


Sauté the onion in the olive oil until soft – about 5 minutes. Add the red wine vinegar and allow the liquid to almost cook off. Add all the other ingredients and cook on a low simmer until the sauce thickens – about an hour. If you find it is too thick, thin it down with a bit more water. Allow it to cool and then process this to a smooth consistency using a hand-held blender or a food processor.

Cook your seasoned chicken on the braai or grill for a few minutes first to brown before basting with the BBQ sauce. When you start basting, turn the meat over a few times and baste repeatedly until down to your liking and cooked through.