Raspberry Chipotle Sauce

• 3 -4 cups fresh raspberries, rinsed and drained (or frozen raspberries thawed with juice)
• 1 -3 chipotles packed in adobo sauce plus 1 tsp. of the adobo sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons powdered fruit pectin
• 3/4 cup sugar
• 1 -2 teaspoon unsalted butter
• 3/4 teaspoon baking soda

1. Clean and sterilize 3/4 to 1 pint size glass jar or bottle. Rinse with hot water before adding hot liquid.
2. Puree 3 cups of the berries with the chipotles and chipotle sauce. You will need 1 1/2 cups puree. If you are short, puree more berries and add to the mixture until you have 1 1/2 cups.
3. Pour the puree and lemon juice into a large non-reactive pan.
4. Add the pectin and mix thoroughly.
5. Put the pan over high heat and bring to a full rolling boil, stirring constantly.
6. Stir in the sugar, mix well and bring back once again to a full rolling boil.
7. Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes.
8. Using a funnel, pour the liquid into the jar or bottle.
9. Store the sauce in the refrigerator for up to 1 month.

chipotles, lemon juice, powdered fruit pectin, sugar, unsalted butter, baking soda

Taken from www.food.com/recipe/raspberry-chipotle-sauce-486980 (may not work)