Ingredients and Weight:
- 2 pounds fresh raspberries
- 1 tablespoon olive oil
- 1/2 cup chopped chipotle peppers in adobo sauce
- 1/2 cup Dijon mustard
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon honey
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss raspberries with olive oil on a baking sheet. Roast for 10-12 minutes or until softened and roasted.
- In a blender or food processor, combine roasted raspberries, chipotle peppers, Dijon mustard, heavy cream, chicken broth, and honey. Blend until smooth and creamy.
- Season with salt and black pepper to taste.
- Pour the sauce into a saucepan and heat over medium heat until warmed through and slightly thickened, about 5-7 minutes.
Nutritional Information:
Per serving (1/4 cup):
- Calories: 150
- Fat: 9 grams
- Saturated Fat: 4 grams
- Cholesterol: 15 milligrams
- Sodium: 100 milligrams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Sugar: 10 grams
- Protein: 2 grams
Dish Characteristics:
- Rich, creamy, and flavorful
- Sweet and savory with a hint of spice
- Versatile and can be paired with a variety of dishes, such as grilled chicken, fish, or vegetables
User Comments:
- "This sauce is absolutely delicious! It's the perfect balance of sweet and spicy, and it's so incredibly creamy."
- "I love how versatile this sauce is. I've used it on everything from grilled chicken to roasted vegetables, and it always turns out amazing."
- "This is my new go-to sauce for summer gatherings. It's so easy to make and everyone loves it!"
Special Precautions and Tips:
- When handling chipotle peppers, wear gloves as the oils can irritate your skin.
- If you don't have chipotle peppers in adobo sauce, you can substitute 1 teaspoon of ground chipotle powder and add it to the sauce along with the other ingredients.
- To adjust the consistency of the sauce, add more heavy cream for a thinner sauce or reduce for a thicker sauce.
