1 c. water
4 tsp. cornstarch
1 tsp. minced garlic
6 Tbsp. green onion, thinly sliced
6 tsp. fresh jalapeno peppers, chopped and seeded
2/3 c. Cox Honeyland's Honey
4 Tbsp. seedless red raspberry preserves
1/2 c. ketchup
3 Tbsp. hot sauce
Nonstick cooking spray
In a small bowl, whisk together water and cornstarch. Set aside. Lightly spray the bottom of a medium saucepan with non-stick spray. Over medium heat, sauté garlic, green onion, and chopped jalapeño in the saucepan for 2–3 minutes until softened. Add honey, raspberry preserves, ketchup, and hot sauce to the pan and stir to incorporate. Cook over medium heat for 1–3 minutes to infuse all flavors.
Whisk in water/cornstarch mixture and continue to cook over medium heat just until the sauce thickens, about three minutes. Remove from heat and allow sauce to cool slightly.
Brush sauce onto one side of meat (chicken breasts, ribs and pork chops all work well) during the final 1–2 minutes of grilling (sauce will burn if left over heat too long). Remove finished meat from the grill and place onto a serving platter. If desired, garnish top of meat with additional sliced green onion.