Richard Blunt


1 1/2 cups fresh or frozen raspberries
1 to 3 pickled chili peppers (let your taste be the judge) or substitute l/8 tsp. cayenne pepper
1/3 cup fresh or canned tomato puree
1/3 cup wine vinegar
1/4 cup medium or dry sherry
2/3 cup firmly packed light brown sugar
1/4 tsp. ground clove
1/4 tsp. ground ginger
1/2 tsp. freshly ground nutmeg
1/4 tsp. kosher salt
1 Tbsp. butter or margarine


If you are using fresh raspberries, carefully pick them over and use only firm unblemished berries. If you are using home-pickled chili peppers, remove seeds and stems.

In stainless steel heavy-bottomed sauce pan, combine raspberries and pickled chili peppers with tomato puree, wine vinegar, and sherry. If you are substituting cayenne pepper for the peppers, do not add it at this time. Simmer mixture over low heat for 60 seconds.

Over a bowl put the mixture through a food mill or press the mixture through stainless steel strainer and discard pulp.

Return strained mixture to stainless steel saucepan along with sugar, ground clove, ground ginger, ground nutmeg, salt, butter, and, if you are substituting it for the pickled peppers, cayenne pepper. Return pan to stove and simmer for about 10 minutes over low heat until desired consistency is reached. If sauce appears to be too thick adjust the consistency with a little more vinegar mixed half-and-half with water.

Transfer sauce to a sanitized pint canning jar, and place in the refrigerator to cool. This sauce is at its best when warmed over low heat to just below the simmering point.

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