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
Yield:
about 1 cup
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
A sweet and spicy sauce with just the right amount of kick is a great complement for roasted and grilled meats like ham, pork, chicken and duck.
Ingredients
- 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
Instructions
- 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.
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4 Comments on “Raspberry-Jalapeno Sauce”
This tastes fabulous! Thank you!
Will it be ok to freeze for a few weeks??
Hi Karen,
This sauce should freeze well. Glad you like the flavors.
How much is one package of raspberries?
Hi Felicia,
Sorry for the omission on the size of the bag of raspberries – it’s 10 ounces. I’ve updated the recipe.