3/4 cup raspberry jam (for variety try strawberry, peach, or blackberry)
1/4 cup + 2 TBSP orange juice
3-4 TBSP white vinegar
Mix well. Is what I do is double the recipe then, I add it to the last hour of cooking. I even make a batch to dip meat in while we eat. If there is left overs from the dip just freeze it for next time.
**I use this for pork but I would think you could add it to other meats as well.**
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