Cross-posted to r.f.cooking and r.f.preserving


A week or so back I asked about using chipotle peppers. Here's what I
cooked up.

* Exported from MasterCook Mac *

Cherry Chipotle Sauce

Recipe By : Barb Schaller - an original, October 2004
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 dried chipotle pepper
1 cup dried cranberries
1 ounce sun-dried tomatoes
36 ounces frozen pitted sweet cherries
1 cup cider vinegar
1/2 cup cherry juice
3 cups sugar
1/2 teaspoon citric acid
1 ounce dried raspberries, re-hydrated in water to
cover, drained
1/2 teaspoon garlic granules
1 teaspoon crushed red pepper
1/2 teaspoon liquid smoke flavoring
8 ounces cherry jelly
8 ounces blackberry jelly
3 ounces liquid pectin (1 pouch)

Rehydrate the chipotle peppers in water for about 30 minutes. Drain and
reserve liquid. Chop the chipotles (remove stems). Grind (coarse
plate) the cherries, cranberries, tomatoes to make about 5 cups ground
mixture. Add everything else except pectin and cook over low to medium
heat until slightly thickened -- 20-30 minutes? Add some of the
chipotle water if it looks like it could stand it. Bring to boil and
stir in pectin; boil for one minute and remove from heat.

Pour into 9 prepared half pint jars. Process in a boiling water bath
for 15 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : This is roughly based on Harry & David's Berry Chipotle Sauce.
Theirs has a heavier smoky flavor. They suggest use as a glaze when
grilling. I wouldn't use mine that way -- I think it would burn fast.
Maybe in the oven, though. . . .

Next time, I'll use 4 dried chipotles and maybe no liquid smoke.

The jellies and the cherry juice are there because I wanted to get them
out of the fridge and figured they wouldn't hurt the sauce. They
didn't. The dried raspberries have been in the cupboard for a couple
years. This has a nice sneaky heat to it. Not too much.

Some recipe, huh?

There was about 2 tbsp left over from the jarring. A couple nights ago
we finished it off with some ham. Oboyoboyoboyoboy.

_____
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Melba's Jammin' wrote:
> The jellies and the cherry juice are there because I wanted to get them
> out of the fridge and figured they wouldn't hurt the sauce. They
> didn't. The dried raspberries have been in the cupboard for a couple
> years. This has a nice sneaky heat to it. Not too much.
>
> Some recipe, huh?


I use up old pepper jelly when I make barbecue sauce. A jar of hot jam
or jelly, and can of tomato sauce, onions, vinegar, spices, and either
some liquid smoke or a "burnt end" cut from the barbecue. Mmmmm.

Bob

Melba's Jammin' wrote:
> The jellies and the cherry juice are there because I wanted to get them
> out of the fridge and figured they wouldn't hurt the sauce. They
> didn't. The dried raspberries have been in the cupboard for a couple
> years. This has a nice sneaky heat to it. Not too much.
>
> Some recipe, huh?


I use up old pepper jelly when I make barbecue sauce. A jar of hot jam
or jelly, and can of tomato sauce, onions, vinegar, spices, and either
some liquid smoke or a "burnt end" cut from the barbecue. Mmmmm.

Bob