• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

Rasberry Chipotle

TNKS

TNKS

Anyone got a solid home grown mix on this ? the good stuff is near $10 a bottle now and the wife loves it.
Raspberry preserves and canned chipotle be OK?(rinse adobo of coarse)
Im not set up to do the formal jelly/jam thing so what can I do to get a great sauce that will last a good while in the fridge?
So could I get away with mixing the above,then light simmer and retain some what of a sauce or will it break down to mere juice once heated?
 
TNKS said:
Raspberry preserves and canned chipotle be OK?(rinse adobo of coarse)
Click to expand...
Use dried, rehydrate and cut into strips, remove seeds/stem.
 
Yes. If you can buy dried chipoltes, buy them, and rehydrate in apple juice or water. Cut into strips or dice, and remove seeds.
 
Dice a couple jalapenos, since the sauce you like has them.
 
In a blender, put the chipotles, jalapenos, apple juice, a little vinegar for tang, and a squeeze of lemon for freshness.
 
Add this to a sauce pot with a jar of raspberry preserves and a cup to a cup 1/2 of water.
 
Cook down to desired consistency. The water and cooking down will allow everything to meld. Taste it as you cook, if you want it sweeter add apple juice instead of water and cook down some more.
 
I'd simmer 45 min to an hour, for the peppers to cook down properly. So keep covered or keep adding water and cooking down.
 
When a little thinner than your desired consisteny, chill it, and it will set to your desired consistency. 
 
Got that already,my skills are a notch above average fwiw
I just dont do jams and jellies so Im not sure if what I want will ever set back up if I cook on it for abit
Guess Ill just dive in and see how deep it is :)
 
Buy some raspberries put them in a pan and cook with sugar and lemon juice until jelled. Like making cranberry sauce for Thanksgiving, have you done that?
 
It doesn't need to be a perfect jam since you are turning it into sauce, it just needs to gel and then it's ready to sauce up! :)
 
OMG this sounds like the most amazing smooth chutney for meats and cheese, i love making jams and am gonna give this a whirl when my jalapeños have grown
 
Just as I thought,just wasnt sure
Bought some really nice raspberry jam,bought some chipolte in adobo
Simple rinse,stem and ground fine in the processor,added jam to the processor and gave it a good hard spin,stirred and spun it again for about 45 sec.
The blade heat almost melted the jam completely.
Into a simmer pot till it just got melted,off the heat and cooled for 1 hr.
Transferred to another container then in the fridge for several hrs.
Late evening snack of fried pork belly cracklings and rasp/chip dip was very tasty
Should do real well on ribs next weekend,diluted with some fine agave nectar and Blanco tequila should make a wicked butt injection
 
 
Anyway,IT WORKED!!!
 
You must log in or register to reply here.
Back
Top