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-Jalapeno Sauce

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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.


  • 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.

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