Ginny Sher wrote:
> On Thu, 14 Apr 2005 13:40:58 GMT, "Chris Neidecker"
> > wrote:
>
>
>>Has anyone tried the Raspberry Chipotle Sauce from Oasis Foods? It's the
>>only kind I've been able to find, and it's leaving me a little perplexed.
>>Last night I cooked some brined, boneless/skinless chicken breasts on the
>>ridged grill pan, and near the end of cooking, added some of the sauce to
>>let it glaze up a bit.
>>
>>This bottle of sauce (not huge; same size as a bottle of supermarket BBQ
>>sauce) cost $7 (!!!) so I was really hoping it would knock my socks off and
>>change my life. Next time, I will add a little ground chipotle to it...the
>>heat and smoke were a little too subtle, and it was too sweet.
>>
>>It tasted like raspberry jelly w/ a bit of a kick at the end, but nothing
>>special. Since I haven't been able to find Dan T's or any other brand, I
>>have nothing to compare it to. Is that what it's supposed to be? Or is the
>>Oasis brand missing the mark?
>>
>>
>
> Don't know about Oasis Foods brand, but Costco (if you have one
> nearby) offers Fischer & Wieser RCS for a much better price. It's a 40
> oz. bottle and costs about $7. I think it is very good although I
> admittedly have never tried any other brand. I believe F&W has a good
> reputation for its products. HTH
>
> Ginny
I'm parttial to the F&W Sauce too, and it is made just up the road in
Fredrickburg, Tx:
http://www.jelly.com/rrcs.htm
And here's a good recipe:

Raspberry Chipotle Sauce Recipe

Ingredients
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Instructions
In a medium saucepan, heat oil over medium-high heat. Add the onions and
cook, stirring, until soft and slightly caramelized, 4 minutes. Add the
garlic to the pan and saute for 1 minute. Add the chipotles and cook,
stirring continuously, for 1 minute. Add the raspberries and cook until
soft, 2 to 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 to 10 minutes. Remove from the heat and cool before using.

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

Serving Suggestions:
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp,
and meats. Pour over a block of cream cheese and serve as a dip with
club crackers. Use as a sauce for meatballs or cocktail sausages for a
crowd-pleasing appetizer. Great in wraps.

Yield: about 1-1/2 cups

Credits
Recipe adapted from: Emeril Lagasse