Raspberry-Jalapeno Sauce

Tangy raspberries and spicy jalapeño peppers pair nicely in this versatile sweet-hot sauce. It was originally created to complement baked ham, but is delicious served with roast pork tenderloin, pan-seared duck breast or grilled chicken. It's easy to prepare and safely keeps in the refrigerator for up to 3 days. Raspberry Jalapeno Sauce

Raspberry-Jalapeño Sauce

Ingredients ~
1 tablespoon vegetable oil
1/2 medium red onion, chopped
2 jalapeño peppers, minced
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 teaspoon orange zest
1/2 teaspoon salt
1/3 cup seedless raspberry preserves
1 pkg frozen raspberries, thawed
1 tablespoon orange juice
2 teaspoons cornstarch
Salt and freshly ground black pepper to taste

Preparation ~
Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 2 minutes until soft. Add the jalapeño peppers and continue cooking for an additional minute. Add the balsamic vinegar, sugar, orange zest and salt. Cook for another 2 minutes, then add the raspberry preserves and thawed raspberries. Continue cooking until smooth and slightly thickened. In a small bowl, whisk together the orange juice and cornstarch, add to the raspberry mixture and cook until bubbly and thickened. Taste and adjust the seasoning if necessary.

Recipe Notes ~
Check out our full recipe for Baked Ham With Raspberry-Jalapeño Sauce ~ it has a complementing glaze.