Hi Lin, I have been looking for this myself for about a year and I saw something close on a cooking show and got the basics. I made my own version but it is real close to it. I used about 1/2 cup red raspberry preserves, ( jelly would be better) a good size pinch of crushed dried red chilies, and about 1 T of juice from canned jalapenos. I thinned it out with a little water and brought it to a boil and simmered for a few minutes. I served it as a hot dipping sauce for breaded chicken breasts and it was great. It's only the first time I've made it so if anyone can add to it to make it better, feel free!
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