• Total Time: 20 minutes
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Serves: 6
  • 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.

Calories 130
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 85 mg
Total Carbohydrates 32 g
Dietary Fiber 6 g
Sugar 23 g
Protein 1 g