Prep 15 mins
Cook 0 mins
Great dipping sauce or grilling sauce! Sweet and spicy and smoky all at the same time! Enjoy!
- 2 cups fresh raspberries or 2 cups frozen unsweetened raspberries, thawed
- 1⁄4 cup sugar
- 1⁄4 cup ruby port
- 1 chipotle chile in adobo, from a 7 ounce can more to taste
- (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
- Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
- Allow to cool a little if desired.
- Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
- Remove seeds from sauce using a fine mesh strainer if desired.
A perfect blend of zippy and sweet, my personal favorite. Served over cooked chicken breast. Forgive me, but I'm too lazy to strain out the seeds and find they add a special touch. Also subbed Bufalo brand chipotle sauce vs. whole chile so did not use a food processor. Great sauce. It reminds me very much of Tuna With Apricot Chipotle Glaze.
A friend introduced me to Raspberry Chipotle sauce recently after she brought some back from the southern U.S. I loved it and when I found this recipe I knew I had to try it. It was great! It is a bit thin, so next time I may try to thicken with a bit of cornstarch.
Hope! This is fabulous! DH finished the port so I skipped the sugar & used Chambord, lol. I used 2 chipotles but 1 big one would have been better. Think sweet, sexy, spicy, sultry, sassy, smoky...this is a great sauce that can be used for many ways. I used it as dipping sauce for grilled boneless chicken thighs. I had some leftover so I used it as a dipping sauce for grilled halloumi cheese. I think it would also be great with grilled tofu. My youngest licked her plate & drank the remaining sauce from her dipping bowl. Then she proceeded to drink her sisters, too. Excellent recipe!!! :)