Roasted Raspberry Chipotle Sauce
This versatile flavor-packed condiment brings a delightful contrast of sweet, smoky, and spicy elements perfect for roasted meat, sandwiches, and appetizers.
Servings: 6
Calories: 119kcal
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
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.
- 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.
Nutrition
Calories: 119kcal | Carbohydrates: 23g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 33mg | Potassium: 132mg | Fiber: 5g | Sugar: 13g | Vitamin A: 23IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 1mg