Reviewed: Jan. 29, 2012

I never heard or ate this until a home product party and the organization was selling bottles of it. I loved it but figured home-made would be better. I substituted the jalapeno for a 7 oz can of chipotles in adobo sauce. Since they came whole, I gave them a chop in the mini-prep. I added the entire can (sauce and all) which gave it more spice then I was looking for so, next time I will use less. I also used red wine vinegar because that is what I had. This turned out really good! I served it over cream cheese and with salmon. YUM!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mamaterrig

Reviewed: Nov. 23, 2011

this sauce is really tasty and versatile...in addition to the savory dishes mentioned, my brother likes it on chocolate cake and has used it as a topping for ice cream, too. am adding half a bag of fresh cranberries to a batch for thanksgiving dinner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

undrgrndgirl

Reviewed: Sep. 6, 2011

I really didn't like the taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MICKIE

Reviewed: Mar. 20, 2011

love this on chicken ... pork ... it easy to make and keep on hand and brush onto meat...love the fusion of flavors

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SWMETZ

Reviewed: Mar. 1, 2011

This sauce is amazing! Exactly like what they serve at So Long Saloon on my favorite Raspberry Chipotle Black Bean dip. It may sound like a strange combination of flavors but it is so amazing! Like one of the other reviewers, I used raspberry jam and left out the sugars and some of the vinegar. It is quicker this way and you don't have all the raspberry seeds in the sauce!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Allison H.

Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA

Living In: Manhattan, Kansas, USA

Reviewed: Dec. 29, 2010

Great with brie!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Vanessa

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

Reviewed: Oct. 31, 2010

Although I did not follow the recipe exactly - I have gotten nothing but raves!! I used an 18oz jar of raspberry preserves, two cloves of garlic and 1 large jalapeno pepper, 1 tablespoon olice oil, and 1/2 tsp of chipotle chili powder. I sauteed the jalapenos and garlic in the oil until soft and added the rest and heated through. Served over cream cheese with crackers. DELICIOUS!!!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MTNDEWNUT

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

Reviewed: Aug. 10, 2010

Awesome. Hubby was spreading it on bread and everything he could get his hands on as soon as the batch was done. Made it yesterday to go with pulled pork soft tacos tonight. Just tasted it with the pork as it came out of the slow cooker and it's going to go well! I followed advice of others and reduced the vinegar (by half) and the white sugar significantly.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MamaK

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

Reviewed: Jul. 28, 2010

This was great! I halved the recipe and used chipotle peppers instead of jalapenos. I also took out the sugar entirely, it's unnecessary calories when the raspberries are sweet enough!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

aliki

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Rafael, California, USA

Reviewed: Jul. 14, 2010

This recipe is really good. The only thing I did different is that I added some chipotle peppers instead of jalepenos. It is a big hit over cream cheese or even over a pork roast. Very good!!!

Was this review helpful? [ YES ]
12 users found this review helpful