Raspberry Chipotle Sauce


Yields: 2 pints
canning, chipotle, marinade, raspberry


  • ½ cup apple cider vinegar
  • ½ cup white sugar
  • ½ tsp salt
  • ¼ cup brown sugar
  • 12 oz fresh raspberries
  • 2 cloved garlic, minced
  • 2 large jalapeno peppers, seeded and diced
  • 2 tbs olive oil


Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic and bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in vinegar, alt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.