[h1]Raspberry Chipotle Sauce Recipe[/h1]
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From Favorite Recipes from Emeril's Restaurants by Emeril Lagasse (William Morrow)
[h4]See More About:[/h4]
This popular raspberry chipotle chile
sauce is sweet, savory and packs a kick of heat. Use the sauce
as a barbecue sauce, a glaze, or a dip
[h3]Prep Time: 10 minutes[/h3][h3]Cook Time: 30 minutes[/h3][h3]Total Time: 40 minutes[/h3][h3]Ingredients:[/h3]
- 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
[h3]Preparation:[/h3]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 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.
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.
Use as a barbecue sauce, glaze, or basting sauce
, 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
Recipe Source: Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants
by Emeril Lagasse (William Morrow)
Reprinted with permission.