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.
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