RASPBERRY JALAPENO JAM
This is yummy poured over cream cheese and served with crackers.
Provided by Michelle Trautman
Categories Fruit Sauces
Number Of Ingredients 6
Steps:
- 1. Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occasionally.
- 2. Simmer 10 minutes
- 3. Wisk in pectin, bring to hard boil until thickens slightly (when spoon dipped in and is pulled out jam should drip in sheet rather than drops)
- 4. Remove from heat and sit for 10 minutes
- 5. Ladle into the 8 oz mason type jars (sterilized) and process in boiling water bath for 10 minutes to seal. If you do not like chunks, strain before putting in jars.
RASPBERRY JALAPENO GLAZE
Drizzle this over a grilled chicken breast to liven it up. Or just dip chicken fingers out of the oven in it :)
Provided by Chandra M
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a nonreactive, heavy saucepan, mix everything together and cook over medium high heat until the sugar has melted.
- Continue to cook until the sauce has reduced to 4 cups and coats the back of a spoon (approx 20-30 minutes).
Nutrition Facts : Calories 264.7, Fat 0.4, Sodium 1024.8, Carbohydrate 63.5, Fiber 3.4, Sugar 57, Protein 2.7
RASPBERRY CHIPOTLE SAUCE
Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
Provided by Holly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 24.9 g, Fat 3.7 g, Fiber 3.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 162.4 mg, Sugar 21.3 g
RASPBERRY-JALAPENO SAUCE
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.
Provided by Lynne Webb
Categories Condiments
Time 20m
Number Of Ingredients 9
Steps:
- 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.
RASPBERRY SAUCE
I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Provided by The_Tattooed_Chef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g
RASPBERRY JALAPENO JELLY
Make and share this Raspberry Jalapeno Jelly recipe from Food.com.
Provided by Gay Gilmore
Categories Jellies
Time 50m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Sterilize jelly jars and lids according to manufacturer's instructions.
- Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
- Fit the steel knife blade into the bowl.
- Chop green pepper into 1/4-inch pieces.
- Measure 1/2 cup.
- Reserve rest for another purpose.
- Chop jalapenos into 1/4 inch pieces.
- Measure 1/4 cup for jelly.
- Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
- Bring to a boil.
- Continue to boil 1 minute.
- Remove from heat; let cool 5 minutes.
- Stir in pectin.
- Strain mixture through a fine strainer to remove pieces of peppers.
- Pour strained liquid into sterilized jars.
- Cover tightly and store in a cool place up to 6 months.
- Enjoy!
Nutrition Facts : Calories 294, Fat 0.1, Sodium 19.5, Carbohydrate 75.5, Fiber 2.2, Sugar 66, Protein 0.4
BLACKENED TUNA A'LA BISTRO (W/ RASPBERRY/JALAPENO SAUCE)
If you are looking for an incredible easy and well balanced flavorful way to cook that beautiful Tuna steak - this one won't disappoint you. Make it as hot or mild as you like. This is our families favorite and even the 4 year olds LOVE it!
Provided by itscolleen
Categories Tuna
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Lightly dust both sides of tuna steaks with Cajun seasoning.
- Grill for 1 minute on each side (rare).
- Melt preserves in microwave until liquid, add jalapenos and juice and stir.
- Drizzle the sauce over plate, place tuna on top of, and add more drizzle on the fish DO NOT GLAZE THE FISH if you like more sauce add it in a dipping dish.
- I serve with Jasmine rice and fresh steamed broccoli.
Nutrition Facts : Calories 390.1, Fat 11.2, SaturatedFat 2.9, Cholesterol 86.2, Sodium 95.7, Carbohydrate 15.7, Fiber 0.3, Sugar 11, Protein 53
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