If you’re a fan of bold, creative flavors, Roasted Raspberry Chipotle Sauce is the condiment for you! If you’ve never tried this kind of sauce, let us show you what you’re missing.
This versatile sauce brings fresh, juicy raspberries, the subtle heat of chipotle, and just enough sweetness from coconut palm sugar for whole-food goodness.
We first tried the original Fischer and Wieser Raspberry Chipotle Sauce with our lemon-herb dry-brined turkey and loved it. The sweet, smoky, and tangy flavor has replaced plain cranberry sauce on our holiday table ever since.
If you’ve been around Savoring Today, you know we enjoy using whole food ingredients as much as possible. We also have friends and family with allergies to consider, so it was time to make this sauce from scratch.
I’ve learned to read all labels and not assume something is free of allergens, even though all the individual ingredients should be. Unfortunately, our favorite jarred raspberry chipotle sauce is manufactured in a facility that processes peanuts, tree nuts, sesame, soy, milk, fish, wheat & eggs. Homemade is better, always. But especially so when you want to be sure it’s safe for everyone gathered at the table.
We think you’ll love how delicious and simple this homemade raspberry chipotle sauce is and having the confidence to serve it at the holidays or anytime.
What does it taste like?
Roasted Raspberry Chipotle Sauce is a perfect blend of bold, contrasting flavors. The bright sweetness of the raspberries is the first thing you taste, with a slightly caramelized, roasted richness—because we roast them until they char a little bit.
Then comes the smoky heat from the chipotle chiles and a touch of liquid smoke, giving the sauce a more sultry element without being barbecue-y, heavy, or overwhelmingly spicy. The spice is moderate, just enough to add warmth and complexity, while the earthy garlic and ginger provide a savory backdrop that rounds out the taste.
Overall, the sauce is sweet, smoky, tangy, and spicy, with each flavor easy to customize to your preference. It’s bold but balanced, and the texture is silky smooth because we strain the seeds.
Recipe Step-By-Step
- Roast the Raspberries—Heat oven to 425°F. Toss raspberries with 1 tablespoon sugar and spread evenly on a parchment-lined rimmed baking sheet. Roast for 10-15 minutes.
- Sauté the Aromatics—Heat olive oil in a saucepan over medium heat. Add the garlic and ginger to the pan and cook 1-2 minutes until fragrant.
- ADD the wine and simmer 2 minutes.
- Add remaining ingredients, including the raspberries—Stir in the remaining sauce ingredients and simmer 7-8 minutes until thickened.
- Strain the Sauce—After the sauce has thickened slightly, remove it from the heat and let it cool for a few minutes. Strain the sauce through a fine mesh sieve to remove seeds (optional). Taste the sauce. If needed, return the strained sauce to the pan and adjust to taste—sweetness, spice, salt, smoke.
- Serve or Store—Cool and transfer to a glass jar for storage in the refrigerator for up to 2 weeks.
Why You’ll Love This Sauce and How to Use It
This flavor-packed condiment brings a delightful contrast of sweet, smoky, and spicy elements. It’s versatile enough to elevate everyday dishes and refined enough to impress guests at a dinner party. Whether you’re grilling up a feast, making a quick sandwich, or looking to impress guests, this Roasted Raspberry Chipotle Sauce will quickly become your secret weapon in the kitchen!
- Grilled and Roasted Meats—One of the best uses for this sauce is as a glaze or finishing sauce for grilled or roasted meats. The sweetness of the roasted raspberries combined with the heat from the chipotle enhances the natural flavors of meats like grilled chicken, roasted turkey, or BBQ pork.
- Roasted Vegetables—Drizzle the sauce over vegetables with a slight bitterness, like roasted Brussels sprouts or broccoli. The sweetness and spice of the sauce tames that bitterness.
- Cheese and Charcuterie Boards—For a more gourmet touch, serve this sauce as part of a cheese or charcuterie board. The fruity and spicy notes contrast the rich, creamy textures of cream cheese, brie, goat cheese, blue cheese, and sharp cheddar.
- Sandwiches and Wraps—This sauce adds a punch of flavor to leftover turkey and ham sandwiches.
- Salad Dressing—The acidity of the lemon juice and wine, combined with the sweetness of the raspberries, makes this sauce an excellent base for a vinaigrette-style dressing. The smoky chipotle adds a depth of flavor that’s hard to find in most standard dressings.
- Pizza—For a truly unique twist, use this sauce as a base for pizza instead of tomato sauce with toppings like goat cheese, caramelized onions, and prosciutto.
TIPS & Variations:
- Chipotle Chiles in Adobo—check the label; not all brands are gluten-free. Don’t be afraid of having most of the can left over. Transfer the leftover chiles to a freezer zip-type bag, press the air out and freeze. You can easily break off what you need for other recipes.
- Substitute frozen for fresh raspberries—defrost frozen raspberries on a paper towel-lined pan. Blot the berries with additional paper towels to remove excess moisture without smashing the berries. Continue with the recipe as written.
- Make it without alcohol—Substitute 2 tablespoons fresh lemon juice for the wine. You may need to add more sugar, to taste.
- Adjust the heat—Add more or less chiles in adobo to adjust the spice level.
- YIELD: If the sauce is strained, it will yield about 2/3 cup, and the consistency will be thinner; if not strained, it will yield 1 1/4 cup, and the consistency will be thicker.
Roasted Raspberry Chipotle Sauce
Ingredients
- 12 ounces fresh raspberries
- 1 tablespoon coconut palm sugar
- 1 tablespoon extra-virgin olive oil
- 2 cloves minced garlic
- 2 tablespoons fresh grated ginger
- 1/8 teaspoon granulated onion
- 1/4 cup white wine
- 1 large lemon zested and juiced (approx 1 tablespoon juice & 2 teaspoons zest)
- 1/2 cup coconut palm sugar
- 1 tablespoon chipotle chile canned in adobo
- 1/2 teaspoon liquid smoke flavoring
- Pinch salt
Instructions
- Heat oven to 425°F. Toss raspberries with 1 tablespoon sugar and spread evenly on a parchment-lined rimmed baking sheet. Roast for 10-15 minutes.
- Heat olive oil in a saucepan over medium heat. Add the garlic and ginger to the pan and cook 1-2 minutes until fragrant.
- Add the wine and simmer 2 minutes.
- Stir in the remaining sauce ingredients and simmer on low until the raspberries are done.
- Add the raspberries to the pot and simmer 7-8 minutes until thickened.
- Press the sauce through a fine seize to remove the seeds (if desired). Sauce can also be blended instead of strained.
- Taste the sauce. Return the strained sauce to the pan and adjust to taste—sweetness, spice, salt, smoke—simmer on low another 5 minutes.
- Cool and transfer to a glass jar for storage in the refrigerator for up to 2 weeks.
Notes
- Chipotle Chiles in Adobo—check the label; not all brands are gluten-free. Don’t be afraid of having most of the can left over. Transfer the leftover chiles to a freezer zip-type bag, press the air out and freeze. You can easily break off what you need for other recipes.
- Substitute frozen for fresh raspberries—defrost frozen raspberries on a paper towel-lined pan. Blot the berries with additional paper towels to remove excess moisture without smashing the berries. Continue with the recipe as written.
- Make it without alcohol—Substitute 2 tablespoons fresh lemon juice for the wine. You may need to add more sugar, to taste.
- Adjust the heat—Add more or less chiles in adobo to adjust the spice level.
Leave a Reply