- 1 Habanero pepper
- 2 Packages (6 ounces each) Driscoll's Raspberries, divided
- 1/2 Cup Granulated sugar
- 10 Ounces Fresh or frozen cranberries
- 1/3 Cup Orange juice
- 1/2 Tbsp. Fresh ginger, grated
- 1 Tsp. Orange zest
- 1 Tsp. Ground allspice
- 1/4 Tsp. Kosher salt
- 1 Tbsp. Red wine or balsamic vinegar
Turn a gas burner on high flame. Spear the habanero with a fork and roast directly over the flame on all sides until charred and soft, turning as necessary. (Alternatively, broil in the oven directly under high heat, turning every 20-30 seconds to achieve char on all sides.) Set aside to cool. Slice down the middle, remove and discard the seeds and stem.
Mince the habanero meat and add to a medium, heavy bottomed saucepan. Add the cranberries, one package of raspberries, sugar, orange juice, ginger, orange zest, allspice, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally, until thickened—about 10-12 minutes. Lower the heat and stir in the remaining package of raspberries and the vinegar. Continue to cook until the berries have just softened but are not breaking down, about 1-3 minutes. Store covered in the refrigerator for up to one week.
Tips and Tricks
Habaneros are spicy peppers. If your skin is sensitive, protect your hands by wearing latex gloves while handling the habanero pepper.