5-Ingredient Copycat Bronco Berry Sauce (Arby’s Style)

Bronco berry sauce is the sweet, jammy dip Arby’s serves alongside its chicken tenders, and you can make a batch at home in about 13 minutes with things you probably already have in the pantry.

It comes together faster than a drive-through order, and once you taste how close it gets, you won’t want to wait for a craving to hit before making it again.

Why This Sauce Tastes So Close to the Real Thing

The raspberry jam is doing most of the work here. It gives the sauce that thick, jammy sweetness and deep red color without any food coloring.

Ketchup sounds like an odd addition, but it’s what keeps this from tasting like straight dessert sauce. It brings a small tomato tang that cuts the sweetness and makes it taste more like a real condiment.

The corn syrup is the last piece. It’s what gives the sauce that glossy, clingy texture so it coats a chicken tender instead of sliding right off.

Ingredients

• 1 cup seedless raspberry jam: the fruity base, seedless keeps the texture smooth
• 1/4 cup ketchup: adds tang and that familiar reddish color
• 2 tbsp granulated sugar: rounds out any tartness from the ketchup
• 1 tbsp light corn syrup: gives the sauce its glossy, clingy texture
• 1 tsp apple cider vinegar: brightens the sweetness so it doesn’t taste flat
• 1/8 tsp salt: sharpens everything else in the pot

Variations / Substitutions

• Swap the jam: Blackberry or boysenberry preserves work in place of raspberry, giving a deeper, slightly less sweet berry flavor.
• Swap the sweetener: Use 1 tbsp honey instead of the corn syrup for a floral note and a similar shine.
• Add heat: Whisk in 1/4 tsp crushed red pepper flakes or a dash of hot sauce if you want a sweet-and-spicy version for wings.
• Swap the acid: Use 1 tsp fresh lemon juice instead of the vinegar for a cleaner, more citrusy edge.

If you like keeping homemade copycat condiments on hand, my Copycat Chick-fil-A Sauce is another one worth having in the fridge.

How to Make Bronco Berry Sauce

Step 1: Simmer the Jam and Ketchup

In a small saucepan over medium heat, combine the 1 cup seedless raspberry jam and 1/4 cup ketchup. Stir them together and let the mixture warm for about 3 minutes, until the jam loosens and starts to bubble gently at the edges.

At this point it should look like a deep pink-red syrup, smooth and shiny, with a light raspberry smell coming off the pan. If the jam still has firm chunks, just keep stirring, it’ll loosen up as it heats.

Step 2: Whisk in the Sugar and Vinegar

Add the 2 tbsp granulated sugar, 1 tbsp corn syrup, 1 tsp apple cider vinegar, and 1/8 tsp salt to the pan. Whisk everything together and let it simmer for another 2 minutes, stirring often so nothing catches on the bottom.

The sauce will thicken slightly during this time and start to coat the back of a spoon. That’s your cue it’s close to done, since it will thicken more as it cools.

Step 3: Spoon Into a Bowl

Take the pan off the heat and let the sauce sit for a few minutes so it stops bubbling. Then spoon it into a small serving bowl or a jar.

It will keep thickening as it sits, so don’t worry if it looks a bit thin right off the stove. Serve it warm or at room temperature next to chicken tenders, and it’ll cling to every bite.

A Few Notes Before You Start

• Taste your jam before adding all the sugar, since brands vary a lot in sweetness and some may need less.
• If your jam or preserves have seeds, press the finished sauce through a fine mesh sieve before serving.
• Double the batch if you’re feeding a crowd. It keeps well and tends to disappear fast next to fried food.
• If the sauce firms up too much in the fridge, warm it gently in the microwave for 10 to 15 seconds to loosen it back up.

Since this cooks on the stove, here’s how the simmer time shifts if you scale the batch up or down.

Batch Size	Simmer Time	Yield
Half batch	4 mins	about 3/4 cup
Single (this recipe)	5 mins	about 1.5 cups
Double batch	8 mins	about 3 cups

Storing Leftovers

Refrigerate: Store the sauce in an airtight container or jar for up to 3 weeks. The sugar and vinegar in it help it keep a long time compared to fresh sauces.

Serve Cold: It’s fine straight from the fridge if you like it thicker and more jam-like, no need to warm it every time.

What To Serve With Bronco Berry Sauce

This is built for dipping crispy chicken tenders, since the sweet-tart glaze cuts through all that fried crunch instead of getting lost in it. It also works well brushed over grilled chicken skewers in the last few minutes of cooking, where the sugar caramelizes into a light glaze. For something less expected, spoon a little over a wedge of baked brie, the warm, salty cheese plays nicely against the tart berry.

Frequently Asked Questions

Can I use raspberry preserves with seeds instead of seedless jam?

Yes, just press the finished sauce through a fine mesh sieve to strain out the seeds before serving.

Is bronco berry sauce spicy?

No, the original is sweet and tangy with no heat at all, though you can add crushed red pepper if you want a spicy version.

Can I use fresh raspberries instead of jam?

You can, but you’ll need to cook about 2 cups of berries down with extra sugar first to get a similar thick, jammy texture.

Does this taste exactly like the Arby’s version?

It’s very close in flavor and texture, though homemade batches can vary slightly depending on the brand of jam you use.