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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Raspberry Chipotle Sauce Recipe

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This recipe for Raspberry Chipotle Sauce is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1/2 c. finely diced onion
3 T. minced garlic (I use the garlic in a jar)
3-5 chipotle chiles in adobo, finely chopped. You'll find these in cans in the Latino food section.
2 pts. fresh raspberries, rinsed or 2 pkg. frozen berries
16 oz. raspberry preserves--I try to find low sugar or sugar free.
1/2 c. raspberry vinegar or regular if you can't find raspberry
1/2 c. granulated sugar
1/2 tsp. salt
Directions:
Directions:
In a large saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, about 4 minutes. Add the garlic to the pan and saute for a minute or two. Add the chipotles and the raspberries and cook until soft, 3 to 4 minutes, stirring constantly. Add the preserves, vinegar, sugar and salt, and bring to a boil. Reduce the heat and simmer until thickened and reduced by half--20 minutes or more, stirring occasionally. (I've never successfully reduced it by this much, but it thickens when it's cooled.) Remove from heat and cool before using.
Pour over softened cream cheese. This is really good with Wheat Thins. It also works as a grilling sauce/dipping sauce for pork tenderloins. Apply at the very end of the grilling so it doesn't burn. Keeps well in the refrigerator. Also freezes well.
Personal Notes:
Personal Notes:
I put it into small jars--the jars the preserves come in work well--and freeze it. (Allow a half inch or so for expansion.)

 

 

 

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