Easy Raspberry Chipotle Sauce For Cream Cheese Food

RASPBERRY CHIPOTLE CREAM CHEESE APPETIZER

Steps:

• Place cream cheese on shallow serving dish.
• Pour raspberry chipotle sauce over top of cream cheese and allow it to drizzle down sides.

RASPBERRY CHIPOTLE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

EASY RASPBERRY CHIPOTLE SAUCE FOR CREAM CHEESE

Steps:

• Allow Cream Cheese to come to room temperature.
• Put 1/2 Chipotle Pepper (or your desired amount) in small food processors and pulse until well chopped.
• Add Raspberry Preserves to food processor.
• Pulse again until well mixed.
• Place Cream cheese block on serving dish and pour preserve mixture over.
• Serve with any light crackers such as water crackers. Enjoy!

RASPBERRY CHIPOTLE SAUCE

Steps:

• 1. In a medium saucepan heat oil over med-high heat.
• 2. Add the onions and cook, stirring , until soft and slightly carmelized. About 4 min.
• 3. Add the garlic and saute for about 1 minute.
• 4. Add the chipotle chiles and cook, stirring constantly for 1 minute.
• 5. Add the raspberries and cook until soft, about 2 to 3 minutes.
• 6. Add the vinegar and mix to deglaze the pan.
• 7. Add the sugar and salt , and bring to a boil
• 8. Reduce the heat to medium and simmer until thickened and reduced to about half...8 to 10 minutes...Remove from the heat and cool before serving.
• 9. This can be used as a BBQ sauce or basting sauce for shrimp, poultry or meat. Pour over a block of cream cheese and serve as a dip with club crackers...so good !! Or can be used as a sauce for meatballs or cocktail sausages as a appetizer. Good in wraps too !!
• 10. I have substituted Jalepeno peppers for the onion...also used apple cider vinegar instead of raspberry...and tried it with brown sugar. These changes worked to make a delicious recipe even better !!!!!!!!

CHIPOTLE CREAM CHEESE SAUCE

Steps:

• In a saucepan over medium heat, melt the butter.
• Add onion and saute until translucent.
• Add jalapeno, garlic, and red pepper and saute until soft.
• Add oregano, salt, cumin and chipotle.
• Decrease heat to low, add cream and cream cheese.
• Simmer for 5 to 10 minutes.
• Remove pan from heat and stir in the jack cheese.
• Stir until melted and well incorporated.
• Keep warm on lowest heat.

RASPBERRY CHIPOTLE SAUCE

Steps:

• Clean and sterilize 3/4 to 1 pint size glass jar or bottle. Rinse with hot water before adding hot liquid.
• Puree 3 cups of the berries with the chipotles and chipotle sauce. You will need 1 1/2 cups puree. If you are short, puree more berries and add to the mixture until you have 1 1/2 cups.
• Pour the puree and lemon juice into a large non-reactive pan.
• Add the pectin and mix thoroughly.
• Put the pan over high heat and bring to a full rolling boil, stirring constantly.
• Stir in the sugar, mix well and bring back once again to a full rolling boil.
• Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes.
• Using a funnel, pour the liquid into the jar or bottle.
• Store the sauce in the refrigerator for up to 1 month.

MAMA'S KITCHEN'S RASPBERRY CHIPOTLE SAUCE

Steps:

• (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
• Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
• Allow to cool a little if desired.
• Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
• Remove seeds from sauce using a fine mesh strainer if desired.

RASPBERRY CHIPOTLE DIP

Steps:

• Spread cream cheese onto a small serving platter. Top with salsa and pecans. Refrigerate until serving. Serve with crackers.

BRIE WITH RASPBERRY CHIPOTLE SAUCE

Steps:

• Set aside 1/4 cup of the raspberries on a paper towel.
• Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
• Reduce heat and simmer until slightly thickened, about 5 minutes.
• Transfer to a sieve and press through into a bowl.
• Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
• Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
• Sprinkle with remaining raspberries and cut into wedges.