This is really good. I'm sure you have all been to a party and have had the spicy jelly on cream cheese with crackers. Well, this is it, but 10 times better. I found a jar of this in my fridge after a dinner party. My friend Kris had made it and she is now Philly's new BFF. The sweet raspberries go so well with the smoky chipoltes. Then give it a minute and some heat kicks in. The oh so easy appetizer is always a crowd pleaser. Form cream cheese into a ball or loaf and top with the sauce. Serve with plain crackers like water crackers and try not to eat it all. Here was my breakfast this a.m., a toasted whole wheat pita, some laughing cow cheese and the raspberry sauce. Yummy! They also pair it with pork. You have to put it on at the very end. Otherwise the sugars in the sauce will burn. I think it would be good on grilled chicken....I think I know what we'll be having tonight.
Raspberry-Chipolte Sauce
• 1/2 g pectin (Must be one 1.59 ounce pouch Ball Fruit Jell Freezer Jam)
• 1 1/2 cups sugar
• 2 -3 chipotle chiles in adobo
• 4 cups crushed raspberries
Directions:
Prep Time: 15 mins Total Time: 15 mins
1. 1 Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside.
2. 2 In food processor or blender, purée 2-3 chipotle peppers and 3 tablespoons adobo sauce; remove seeds from peppers if less heat is desired. Add chipotle pepper purée and crushed raspberries to pectin mixture. Stir for 3 minutes. Serve immediately, if desired.
3. 3 For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
4. 4 Yield: about five 8-ounce jars
serve on chicken, porkchops, cream cheese and crackers
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