I love this – it’s sweet, savory and packs a kick of heat. Use it as a sauce for BBQ, meatballs or cocktail sausages. It can also be used as a glaze, in a wrap or for basting poultry, shrimp and meats. BUT — my absolute favorite way to have this is poured over a block of cream cheese and served as a dip with crackers!
Prep Time: 10 minutes
Cook Time: 30 minutes
- 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
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 gralic to the pan and saute for 1 minute. Add the chipotle chiles 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.
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.
Makes: about 1-1/2 cups
Recipe Source: Emeril Lagasse