Raspberry-Chipotle Sauce

Makes 2½ cups

Pepper gives plenty of punch to this fruity and complex sauce. It’s excellent with poultry or pork. We often serve it with pork loin. Substitute cooked fresh cherries and cherry preserves during cherry season.

• ½ cup sugar
• ½ teaspoon granulated garlic
• ½ teaspoon ground chipotle
• ½ teaspoon red pepper flakes
• ½ teaspoon coarsely ground black pepper
• 1 pint raspberries
• ¾ cup ketchup (made with cane sugar, such as Red Gold or Hunt’s)
• ½ cup raspberry preserves
• ¼ cup raspberry balsamic vinegar
• ¼ cup light corn syrup
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon bourbon (we use Maker’s Mark)
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon hot sauce (we use Texas Pete)
• ½ jalapeño pepper, seeded

Whisk together the sugar, garlic, chipotle, pepper flakes, and black pepper in a small bowl. In a large saucepan, whisk together all the remaining ingredients except the jalapeño pepper. Whisk in the spice mixture and bring to a boil, then lower the heat and simmer, stirring often, for 10 minutes. Add the jalapeño and continue to simmer, stirring frequently, for 15 to 20 minutes, until the sauce thickens to a jammy, but still pourable, consistency. Discard the jalapeño. Decant the sauce into a mason jar; cool, cover, and store in the refrigerator, where it will keep for at least 1 month. Warm or bring to room temperature before serving.