Raspberry Chipotle Sauce


  • 1/2 cup apple cider vinegar
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1/4 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.

  • canning
  • chipotle
  • marinade
  • raspberry