Best Easy Raspberry Habanero Sauce Recipes

RASPBERRY HABANERO JAM

Steps:

• Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RASPBERRY HABANERO MARINADE

Steps:

• Combine the chiles, orange zest, and vinegar in a heavy non-reactive pot and bring to a boil.
• Reduce the vinegar to 1/3 cup, strain, and discard the solids.
• Return the vinegar to the saucepan.
• Puree the raspberries in a food processor fitted with a plastic dough blade. (A metal blade will crush the seeds, which will impart a bitter taste to the food.) Then strain.
• Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes.
• Cool to room temperature and add the orange juice.
• This marinade will keep for 1 to 2 weeks, in an airtight jar, in the refrigerator.

RASPBERRY HABANERO PEPPER JELLY

Steps:

• Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
• Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
• Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
• Ladle into hot ½ pint jars leaving 1/8" headspace.
• Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
• Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
• I usually get anywhere from 10-12 of the 4 oz. jars.

RASPBERRY BARBECUE SAUCE

Steps:

• Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool 10-15 minutes., Place softened garlic in a small saucepan. Add remaining ingredients. Cook over medium-low heat 15-20 minutes until sauce is thickened and bubbly. Remove from heat; cool slightly., Transfer to a food processor; cover and process until smooth. Strain seeds. Store in an airtight container in the refrigerator.