I created chipotle raspberry sauce using this recipe. It was great on chicken! I omitted 1/2 of the soy , 1/2 of the basil& half of the balsamic vinegar. I didn't use the raspberry vinegar either, because I didn't have it or I would have. I replaced the curry and chilli powders with Mccormich Grill Mates CHIPOTLE PEPPER marinade, ( for a spicy , smokey flavor)& usedthe entire packet. A12 oz jar of raspberry preserves although it was a bit on the sweet side. I had no fresh raspberries. I doubled the garlic and used maybe a 1/4 cup of oil. I cooked everything on the stove top and let it chill. I also omitted the cornstarch, there was no need for it.IT turned out pretty good, but needs some improvement...less sweetness for me, next time I will use less of the preservesand add the fresh raspberries, I kept adding the preserves looking for more raspberry flavor, but achieved to much sweetness for my taste. It was not overly sweet by some standards, it was just a little sweeter than I would have liked it. i think the fresh berries would have done the trick. and the raspberry vinegar.

Hmmm, I was excited to try this recipe but there is something on the recipe that shouldn't be there. It is either the soy sauce or the vinegar, I didn't like the sour/salty flavor on the sauce. I can't pinpoint it. I think I prefer a straight sweet raspberry sauce