Roasted Raspberry Chipotle Sauce
Fresh roasted raspberries, chipotle chilies and in less than 30 minutes you can have the most delicious sauce for a grilling glaze for chicken, ribs or pork chops.
Servings: 2 Cups
Ingredients
To Roast the Raspberries
- 24 oz.fresh raspberries hulled
- 2 tablespoons white sugar
For the Sauce:
- 2 tablespoons olive or vegetable oil
- 1 medium shallot finely chopped or grated
- 4 cloves garlic minced or grated
- ½ cup white wine
- ¼ cup honey
- ⅓ cup fresh squeezed lemon juice about 2 lemons
- ⅔ cup brown sugar packed
- 1 to 2 chipotle chiles in adobo sauce see notes
- 1-2 tablespoons adobo sauce
- 1 teaspoon liquid smoke
- ¼ teaspoon table salt
Instructions
For the Roasted Raspberries:
- Preheat oven to 450F. Adjust oven rack to the center position.
- Add raspberries to a large bowl and sprinkle with the sugar. Toss to coat raspberries evenly, then spread them out onto a rimmed baking sheet in one layer.
- Roast for 15 minutes, rotating baking sheet halfway through. Watch close to prevent caramelizing.
For the Sauce :
- While the raspberries are roasting:
- In a medium size saucepan, heat olive oil over medium heat. Add the shallot, and cook, stirring often until soft, about 1-2 minutes. Do not brown the shallots. Add the garlic and cook 30 seconds. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer 8-10 minutes.
- Transfer the roasted raspberries from oven, use spatula to scrape into the saucepan. Stir to combine and simmer for 5-10 minutes, stirring frequently to prevent sticking.
- Remove the sauce from the heat and purée with an immersion stick until smooth. For a smooth sauce: strain through a mesh strainer set over a bowl, pressing to remove the seeds.
Notes
- You can use fresh or frozen raspberries for this recipe, however, if using frozen raspberries they may need an extra 5 minutes of roasting time. Check frequently for doneness.
- Do not let the juices from the roasting raspberries caramelize.
- Chipotle chilies and the sauce are powerfully hot! We suggest adding one chipotle chill and one tablespoon adobo sauce, stir and taste, then add according to your personal taste. The remaining chilies can be frozen so don't worry that you only use a small portion of the can.
- A blender or food processor can also be used to purée the sauce. If using the blender, cool first, then leave the lid partially open.
- Straining the sauce is optional.
- If you want the sauce chunky, do not puree it.
- This makes 2 cups of sauce and will keep in the refrigerator 7-10 days in a closed jar.
Nutrition
Serving: 1Tablespoon | Calories: 39kcal | Carbohydrates: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 29mg | Sugar: 7g
