It also makes a great marinade for meat! ** And, if you're feeling lazy, you can always pick up a bottle of Fischer & Weiser's Roasted Raspberry Chipotle sauce (near the marinades at the grocery store). It's a little pricey, but just use about 1/2 cup at a time and it will last.
4 cups fresh raspberries (or frozen, thawed)
2 chipotle peppers ………………2 TB honey
1/4 cup vinegar ……………….....1 tsp crushed garlic
1 tsp jalapeño peppers, finely minced (optional)
1/2 cup raspberry preserves (optional)
1 8-oz cream cheese ………......... Crackers (to serve)
Put fresh raspberries in a colander and rinse gently under cold running water. Then put raspberries in an ungreased baking dish in an oven preheated to 375 until slightly browned. (The raspberries should be softened and bursting.) Remove from oven and let cool. ~
Meanwhile, slice open chipotle peppers and remove the seeds. (Rinse under running water to make sure all the seeds are out.) Put peppers with honey, vinegar (red wine, cider or plain), garlic, and a pinch of salt, into a blender and puree. Blend until all ingredients are mixed and smooth (30 sec to 1 minute. If desired, add 1 tsp. minced jalapeño peppers to increase the heat of the sauce; or add raspberry preserves to sweeten the sauce.
Store in an airtight jar in the refrigerator for several weeks. Serve over block of cream cheese with crackers.