This Raspberry Chipotle Sauce Recipe is the best glaze for grilled meat, including chicken and turkey, or spooned over cream cheese and served on crackers.
Chipotles are smoked jalapeno peppers with characteristic fruity undertones that complement the naturally sweet flavours of many berries.
3 to 4 cups fresh raspberries, rinsed and drained
or frozen raspberries thawed with juice
1 to 3 chipotles packed in adobo sauce
plus 1 tsp. of the adobo sauce
2 tbsps. fresh lemon juice
2 tbsps. powdered pectin
3/4 cup sugar
1 to 2 tsps. unsalted butter
3/4 tsp. baking soda
Heat a 3/4 to 1 pint size glass jar or bottle.
Puree 3 cups of the berries with the chipotles and sauce. You will need 1 1/2 cups puree. If you are short, puree more berries and ad to the mixture until you have 1 1/2 cups.
Pour the puree and lemon juice into a large non-reactive pan.
Add the pectin and mix thoroughly.
Put the pan over high heat and bring to a full rolling boil, stirring constantly.
Stir in the sugar, mix well, and bring back once again to a full rolling boil.
Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes).
Using a funnel, pour the liquid into the jar or bottle.
Store the sauce in the refrigerator for up to 1 month.
ENJOY this great Raspberry Chipotle Sauce Recipe!
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