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A few weeks ago we made a cherry-chipotle barbeque sauce to go over chicken, and it was amazing! I'm sure you could just subtsitute raspberries for cherries, maybe strain the mix to get rid of the seeds, and then sub raspberry preserves instead of cherry and it would be just as fantastic. Here is the recipe:
Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 3/4 hours (including 2 hours marinating time)

EASE OF PREPARATION: Easy

1 cup fresh or frozen (thawed) dark sweet cherries, pitted and chopped (see Tips)
1/2 cup reduced-sodium chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons cider vinegar
1 1/2 teaspoons minced canned chipotle chiles in adobo sauce (see Note), or more to taste
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts, trimmed

1. Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish (see Note) large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
3. Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
4. Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Let the chicken cool slightly; serve with the sauce.

Thank you for the recipe, I will try it this weekend