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.
- 1 tablespoon vegetable oil
- 1/2 medium red onion, chopped
- 2 to 3 jalapeno peppers, seeded and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 2 teaspoons orange zest
- 1/3 cup seedless raspberry preserves
- 1 package, 10 ounce frozen raspberries, thawed
- Salt and freshly ground black pepper to taste
- Heat the oil in a saucepan over medium-high heat. Add the onion and sauté for 2 minutes until soft. Add the jalapeños and continue cooking for an additional minute. Add the balsamic vinegar, sugar and orange zest. Cook for another 2 minutes, then add the raspberry preserves and thawed raspberries. Continue cooking until slightly thickened, 5 minutes. Season to taste with salt and pepper.
- Purée the sauce using a hand-held blender, regular blender or food processor. If desired, pass through a sieve to remove the raspberry seeds. Transfer to a serving dish.