Raspberry Chipotle Sauce

I am a huge fan of the sweet-hot-savory combo. Think jalapeno pepper jelly. No. Think Raspberry Chipotle Sauce! I still love my Chipotle Madness barbeque sauce, but this one is different. It takes advantage of sugarfree red raspberry preserves I found at Aldi. They are Splenda sweetened, so if you don't do that, then this recipe won't work for you. I am not into making my own raspberry puree these days. You might want to, so if so, please make some for me! For those who use Splenda, read on. I actually use lots of different sweeteners. I would love to go all natural, but we have never suffered any ill effects from sweeteners, so when they are difficult to replace, I just go with it.

Now, I know my hubby is not gonna eat this. But I seem to be craving spiciness as of late. Even though he is the one who is diabetic, sometimes I cook just for my tastes...well, I am also pretty sure my youngest will like this too. Today, I played around with this sauce and for ease of preparation, I stirred it into some chicken cubes from the freezer. Glorious! It would be great over grilled chicken, burgers, ribs...any place you would like a barbecue sauce.

Raspberry Chipotle Sauce 

8 ounces tomato sauce

½ cup sugarfree raspberry preserves

½ cup water

2 tbsp apple cider vinegar
1 tsp Wright's Liquid Smoke

2 packets sweetener

1 tsp chipotle chili powder

1 tsp onion powder

½ tsp garlic powder

¼ tsp xanthan gum

In a sauce pan, combine the tomato sauce, preserves, water, vinegar and liquid smoke. In a small bowl, stir together the sweetener, chili powder, onion powder, garlic powder and xanthan gum. Slowly add the dry ingredients to the wet ingredients, whisking as you pour. Heat to a simmer, stirring often. Simmer on very low heat for 20-30 minutes. Serve immediately or let cool and transfer to a jar.

4 carbs for a tablespoon serving.

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