Sampinit (Philippine Raspberry) Barbecue Sauce

Sampinit, the local wild raspberry that grows around Quezon and Laguna, are best enjoyed during their peak season from January to April. Using them in desserts is a no-brainer, but we’ll do you one better: make a one-of-a-kind barbecue sauce that showcases their tart, slightly grassy profile in a savory application. Slather this pink, fruity sauce on your protein of choice—pork, fish, duck, even tofu. Here, we use it on roast chicken.