EASY Raspberry Chipotle Sauce (for Marinade, Jam/Jelly)
This Raspberry Chipotle Sauce only takes 20 minutes to cook, and is a flavorful sauce as marinade, jam, or jelly! Way healthier than the store-bought one!
Ingredients
- ¼ teaspoon olive oil
- 1 clove garlic minced
- 2 cups raspberries (240 grams) fresh or frozen
- 1 teaspoon chipotle pepper in adobo sauce minced (just the pepper without the adobo sauce, from 1/2 to 1/3 chipotle pepper)
- 3 Tablespoons agave syrup
Instructions
- In a small saucepan, add your olive oil over low to medium heat. Once the oil is warm, add the minced garlic. Stir fry for about 1 minute until the garlic turns golden brown. Be careful to not burn it.1/4 teaspoon olive oil, 1 clove garlic
- Then add the raspberries. Stir until the garlic is no longer at the bottom to prevent burning. Now turn up the heat and continue to stir occasionally as the raspberries sizzle. After 3-4 minutes, the raspberries will be softer and release some water.The water released will ensure that you won't burn the pan. If you notice that it's starting to burn, add some splashes of water until the raspberries start to soften and release water into the pan.2 cups raspberries
- Once the raspberries turn soft, add the chopped chipotle pepper and agave syrup. Reduce the heat to low and simmer for 10-15 minutes until the raspberries reduce and thicken.1 teaspoon chipotle pepper in adobo sauce, 3 Tablespoons agave syrup
- Turn off the heat and let it cool to room temperature, for at least 15 minutes up to overnight. The sauce will thicken further as it cools down into a raspberry chipotle jam / jelly consistency.
- (Optional) If you like a smooth consistency, blend the sauce to your desired consistency. Make sure that it's already cool so you don't damage your blender.Feel free to also add some splashes of water here if you'd like a thinner sauce.
- And now you're done! Use them in marinades, as salad dressing, or as a dipping sauce!
Notes
Tips
- Water - When bringing the raspberries to a boil, add a couple spoons of water if needed to prevent them from sticking to the pot. You might need to do this especially if you're using frozen raspberries.
- Adjust - If you like smoother consistency, blend the cooled chipotle raspberry sauce. Feel free to also thin it out a bit by adding a couple splashes of water once the sauce has cooled down and thickened further.
- Roasting - Play around with roasting the raspberries beforehand, at 375°F (190°C) for 15-20 minutes. This will caramelize the raspberries and bring the natural sweetness so you can get some roasted raspberry chipotle sauce.