Raspberry Chipotle Sauce

      One time my mom went to Costco and she came home with this amazing Raspberry Chipotle Sauce. We poured it over cream cheese, ate it with Ritz and thought we were in heaven. 

Whenever I came home, it was a requirement that she had this sauce on hand. She kept a few bottles in her food storage and I gladly ate it up. 

Then the day came where we ran out of our supply. Naturally we went to Costco to restock and as you may have guessed, they no longer carried it. 

We were in shock-how could they stop carrying this delicious sauce?

We looked for it at other stores and finally my mom found a pretty good knock off at Pirate O's, but at $7.00 a small bottle it was a tad overpriced to stock up on.

So last Christmas, I decided to find my own recipe for this delicious sauce and can it for holidays gifts. And I did it! The sauce was great and everyone loved it. But I borrowed the canning supplies from a friend and I no longer had access to them when it was time for the Books and Bows baby shower.

So I decided to make it again from scratch-the non canned version. And guess what? It was perfect too!

So now I never have to worry about finding it in store again, although I did see that a lot of stores now do carry it.

Anyways, we eat this over cream cheese with Ritz crackers. You could also pour it over pork for a great marinade/sauce. Or find all kinds of uses for it!

The recipe only requires 4 ingredients and the trickiest part is understanding the adobo sauce-the sauce that comes in a can of chipotle peppers. Our Best Bites does such a great job of explaining it-where to buy it, how to use it and how to store it, I will let them explain it much better than I could. So just remember you can increase or decrease the amount of chipotle based on your preferred crowd. I used 1.5 teaspoons and it was the perfect amount of zip, but if you like things with more kick up it to 2 teaspoons or 2.5. [And if your wimpy-the same applies, 1 teaspoon has a very mild spice].

You may also need to decrease or increase sugar levels based on the tartness of your raspberries. 

But the recipe below is a great starting point and it made enough to cover 2 cream cheese blocks or plenty to cover a pork tenderloin.

This could be a great appetizer for any party or the upcoming Super Bowl! 

Raspberry Chipotle Sauce
The Apron Gal

2 cups raspberries (fresh or frozen)
1.5 teaspoons adobo sauce [the sauce from a can of chipotles explained here]
1/4 cup apple cider vinegar
 7 tablespoons sugar

Combine raspberries, adobo sauce, and vinegar in a saucepan over medium heat. Bring to a boil and gradually add sugar by tablespoon until the bitterness and bite from the vinegar and raspberries has subsided. [My batch used 7 tablespoons, but sweeter raspberries would require less sugar]

Simmer for 15 minutes or until sauce has thickened and reduced. [The flavor warm is not nearly as good as the flavor once chilled-it will mellow substantially].

Let cool until room temperature or refrigerate until ready to use. 

Pour over cream cheese and serve with crackers or use as a marinade or sauce with pork.

Stores in an airtight container in the fridge for 7-10 days. This recipe is NOT canning appropriate as is! 


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