Raspberry Habanero Sauce
Time: 25 minutes
Serves: 6
We partnered with Food52 and cookbook author Sarah Owens to bring you this sweet-spicy condiment for your holiday turkey or roast. It can also be used in grilled cheese, quesadillas, or even atop a bowl of morning yogurt.
Prep Time:
5 minutes
Cook Time:
20 minutes
Serves:
6
Perfect for:
Afternoon Snacks
New Years
Potluck Standouts
Finger Foods
Bookclub Bites
Finger Foods
Ingredients
- 1 habanero pepper
- 2 packages (6 ounces each) Driscoll's Raspberries, divided
- 10 ounces cranberries, fresh or frozen
- 1/2 cup sugar
- 2 teaspoons fresh ginger, grated
- Zest of 1 medium orange
- Juice of 1 medium orange
- 1 teaspoon allspice
- 1/4 teaspoon kosher salt
- 1 tablespoon red wine vinegar or balsamic vinegar
Directions
- TURN ON a gas burner to high flame.
- SPEAR 1 habanero pepper with a fork.
- ROAST pepper carefully directly over flame until charred on all sides.
- SET ASIDE habanero pepper to cool.
- PLACE 1 package raspberries into a medium saucepan.
- ADD 10 ounces cranberries.
- ADD 1/2 cup sugar.
- ADD 2 teaspoons grated fresh ginger.
- ADD zest of 1 medium orange and ADD juice of 1 medium orange.
- ADD 1 teaspoon allspice and ADD 1/4 teaspoon kosher salt.
- SET ASIDE raspberry mixture.
- SLICE habanero pepper down middle.
- REMOVE and discard stem and seeds.
- FINELY CHOP habanero pepper and ADD to cranberry mixture.
- HEAT over medium and COOK until thickened and STIR occasionally, about 15 minutes.
- REMOVE raspberry mixture from heat.
- ADD remaining 1 package raspberries.
- ADD 1 tablespoon red wine vinegar or balsamic vinegar.
- STIR gently to combine.
- ALLOW relish to rest about 3 minutes or until raspberries are softened.
-
SERVE immediately or STORE covered in refrigerator for up to 1 week.
Pro tip
If your skin is sensitive, you can protect your hands by wearing gloves while handling the habanero pepper.
