Raspberry Chipotle Sauce

This sauce is so versatile on so many dishes, especially during the holiday season with its beautiful red color.  The marriage of the sweet flavors of the raspberry and honey play well with the spiciness and smoky flavors of the chipotle chilies in adobo. This goes perfect with roasted pork tenderloin, turkey or chicken; you can even spoon it over vegan or vegetarian dishes like stuffed squash, really giving it a nice zing.

Ingredients

1 tablespoon olive oil

3 shallots, chopped

2 teaspoons chopped garlic

1- 15 oz. jar of raspberry jam, seedless or regular

2 chipotle chilies in adobo (chopped)

¼ cup raspberry vinaigrette

½ cup honey

¼ teaspoon kosher salt

¼ teaspoon coarse black pepper

 

Instructions

1. In a sauce pan on medium heat, sauté the shallots and garlic in the olive oil until translucent, about 5 minutes
2. Add the remainder of the ingredients and simmer for about 20 minutes, stirring occasionally
3. Blend with an immersion stick blender until smooth or blend in batches in a regular blender until smooth. Makes about 3 cups