This recipe is a derivative of several I found on the Internet that all seemed to trace their origin back to one by Emeril Lagasse. As usual, I monkeyed around with the recipe to fit with the ingredients I had on hand and some of my own personal preferences. Fresh ingredients were used for the most part…
Raspberry Chipotle Sauce
- 1 Tablespoon olive oil
- 1/2 cup small diced onion
- 2 teaspoons minced garlic
- 2 teaspoons chipotle chiles chopped (or substitute 1 teaspoon chipotle chili powder)
- 2 pints fresh raspberries, rinsed
- 1/2 cup raspberry vinegar
- 3/4 cup brown sugar
- 1/2 teaspoon salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized. Add the garlic to the pan and saute for 1 minute. Add the chipotle chilies 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. 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.
The photo above was taken shortly after adding the fresh raspberries to the caramelized onion, garlic, and pepper mixture but before the raspberries had a chance to start breaking down. This next picture shows what the sauce looked like after reducing, a process that took well over half an hour.
After this picture was taken, the mixture was strained through a sieve and separated into a small bowl of glaze and a larger bowl of the larger chunks. As it turned out, the larger chunks had so much flavor that we ended up mixing them back together on the plate. The sauce works both ways, and can be served either warm or cool.