Chipotle peppers have become my secret weapon in cooking. This pomegranate raspberry chipotle sauce and glaze is not only delicious it is absolutely gorgeous, nutrient dense and easy. The chipotle peppers give it a “kick” that melds perfectly with the fruity flavors.
I found a similar recipe years ago from Emeril Lagasse that used only raspberries and it was amazing! This time I’m using about half the fresh raspberries and instead using fresh pomegranate seeds and pomegranate juice. Instead of the recommended 3/4 cup of sugar I only used 1/4 cup of honey in the recipe. The sweetness comes from the addition of pomegranate juice that is reduced down until it is just the right balance of sweetness and spice.
- 1 tablespoon grassfed butter
- 1/2 cup diced onion
- 2 teaspoons minced fresh garlic
- 2 teaspoons finely chopped chipotle pepper in adobo sauce (I used closer to 1 tablespoon because I’m a heat fiend)
- 2 cups fresh raspberries
- 1/2 cup fresh pomegranate seeds
- 1/4 cup raspberry vinegar
- 1 cup pomegranate juice
- 1/4 cup honey
- 1/2 teaspoon fine celtic sea salt
- In a medium saucepan, heat butter over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, about 4 minutes.
- Add the garlic to the pan and saute for 1 minute.
- Add the chipotle pepper and cook, stirring continuously for one minute.
- Add the raspberries and pomegranate seeds and cook until soft, about 5 minutes.
- Pour in the vinegar and stir to deglaze the pan.
- Add the pomegranate juice, honey and sea salt and bring to a boil.
- Reduce the heat to medium and simmer until thickened and reduced by half.
- Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
A regular strainer will work for this recipe. But to get as much juice out of the mixture as possible I dragged out my chinois. It’s a fine mesh sieve and one of those kitchen tools that only gets used every once in a while. I bought it years ago from Williams-Sonoma and this recipe helps me justify the expense. 🙂
In the next day or so I will post a recipe that goes really well with this pomegranate raspberry chipotle sauce and glaze. It is a Garlic and Herb-Crusted Pork Loin. The reds and greens are a beautiful and festive combination perfect for a Christmas feast.
I was thinking about doing this, but was going to throw it in an emulsifier instead of straining. Do you think it would be ok, or is it better to just boil then strain?
You could try doing it that way. I haven’t tried it so I’m not sure if there would be any bitterness from the seeds. It certainly would be easier. Do please let us know how it goes.
Seemed to work fine in the nutribullet! I was able to get a very smooth consistency! Great recipe! I was thinking this would be great on turkey, but I might would not do much of the adobo sauce with that.