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Raspberry Chipotle Sauce
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This bodacious berry sauce appeared in our summer, 2011, issue of Graze. The savory-sweet sauce packs some heat and is amazing as a BBQ sauce or glaze for chicken.
serves 4

Ingredients

1 tablespoon olive oil
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
½ cup raspberry vinegar or apple cider vinegar
¾ cup brown sugar
½ teaspoon salt

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Raspberry Chipotle Sauce
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. In a medium saucepan, heat oil over medium-high heat. Add the garlic to the pan and sauté for about a minute. Add the chipotle chiles and cook, stirring continuously, for one minute. Add the raspberries and cook until soft, two to three minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
  2. Reduce the heat to medium and simmer until thickened and reduced by half, eight to 10 minutes. Remove from  heat and cool before using.
  3. 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.
     
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