Raspberry Chipotle Sauce

1. 1

   Clean and sterilize 3/4 to 1 pint size glass jar or bottle. Rinse with hot water before adding hot liquid.

2. 2

   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.

3. 3

   Pour the puree and lemon juice into a large non-reactive pan.

4. 4

   Add the pectin and mix thoroughly.

5. 5

   Put the pan over high heat and bring to a full rolling boil, stirring constantly.

6. 6

   Stir in the sugar, mix well and bring back once again to a full rolling boil.

7. 7

   Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes.

8. 8

   Using a funnel, pour the liquid into the jar or bottle.

9. 9

   Store the sauce in the refrigerator for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.