Saturday, September 10, 2011

Raspberry Chipotle Sauce


  • 1 tablespoon olive oil

  • 1/2 cup small diced onion

  • 2 teaspoons minced garlic

  • 2 teaspoons chipotle chiles in adobo, chopped

  • 2 pints fresh raspberries, rinsed

  • 1/2 cup raspberry vinegar

  • 3/4 cup granulated sugar

  • 1/2 teaspoon salt

  • Preparation

    1. In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
    2. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.
    For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

    Serving Suggestions:
    Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

    Yield: about 1-1/2 cups

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