Raspberry Chipotle Sauce

1 T Olive Oil
1/2 C small diced onion
2 t. minced garlic
2 t. chipotle chiles in adobo sauce, chopped
2 pints raspberries, rinsed
1/2 C. raspberry vinegar
3/4 C. sugar or Splenda that equals that in sugar.
1/2 t. salt

In a medium sauce pan, heat oil over medium high heat. Add the onions and cook, stirring until soft and slightly carmaelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chilis and cook stirring for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the heat and cool before using.

For a clear glaze, strain throught a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Great served over a brick of cream cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user BEACHMOORES.