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Tuesday, January 17, 2017

Raspberry Chipotle Sauce

It's tart and smokey, fragrant and enticing, so for a taste that can't be beat, put this concoction on your ham as a glaze, over cream cheese, or brie (or any soft cheese) as shown below, on pork chops- you'll come up with any excuse to eat it once you try it!
Raspberry Chipotle Sauce over Cream Cheese

This is my take on a condiment sauce called Raspberry Habanero Sauce  (Pampered Chef) which is to die for but much, much easier on the wallet!

I've served this several times at get togethers and always find that it's simple yet tasteful and elegant and this recipe did it for me.  You'll need:

12 oz. jar of seedless raspberry jam (*I used Smucker's, but Dickinson's would work just as well!)
2 Tbs. chopped chipotle peppers in adobo sauce (**Goya or Clemente Jacques are both great!)
2 Tbs. balsamic vinegar
1 Tbs. granulated sugar

Place all ingredients in a sauce pan, turn heat on medium low, stir until jam and sugar have melted and ingredients are well combined. Remove from heat, drizzle over room temperature cream cheese, brie or any other soft cheese that you prefer.  Serve with your favorite snack cracker or chip (blue corn tortillas are my fave!)!

Brand Choices:
*for the jam, I picked up Smucker's because it was close to me but I really like Dickinson's, as well.  Both can be found in most local groceries and Dickinson's can be found at Cracker Barrel restaurants, as well.

**for your chipotle peppers in adobo sauce, there are many, many, many brands available, depending on your geographic location.  My local grocery had several brands, as well as the ones mentioned above.  I've tried both of these brands and recommend either one.

OPTIONS:  This sauce is so versatile and easy to change if your taste runs a little more toward the spicy or sweet side.  To increase the spiciness, just add more peppers and sauce, 1/2 teaspoon at a time until you reach the desired flavor.  For more sweet, add more sugar or more jam.  Your choice.  If you taste is more for the tartness of this dish, up the balsamic vinegar, adding a small amount at a time. You can also mimic this sauce with any jam of your choice.  I've now tried blackberry, cherry, peach (this one is delish!!!)-try them all!  If you want a pepper with a little kick, substitute jalapeno, habanero or a pepper of your choice.

I'm getting requests for this quite often now, so it's sure to be a hit at your next get together!

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