Recipe: Raspberry Chipotle Sauce or Glaze with Serving Suggestions

RASPBERRY CHIPOTLE SAUCE OR GLAZE
Adapted from source: From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants by Emeril Lagasse
From: Frank Mancuso
Makes about 1 1/2 cups

1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.

Add the garlic to the pan and saute for 1 minute.

Add the chipotles and cook, stirring continuously, for 1 minute.

Add the raspberries and cook until soft, 2 to 3 minutes.

Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.

For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Serving Suggestions:
- Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats.
- Pour over a block of cream cheese and serve as a dip with club crackers.
- Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer.
- Great in wraps.