Cherry Chipotle Sauce
It’s only been, like, a MILLION years since I posted any “bonus” recipes on here that aren’t affiliated with a video recipe and this one doesn’t even count for that because you’ll see it in tomorrow’s Shrimp Corndog episode as a dipping sauce. But cut me some slack, please! We have a lot of irons in the fire right now and would be popping the tops of our heads off if it weren’t for the support of you fine people (and alcohol). So please and thank you!
This sauce is sweet and hot and smoky and I think it would go well with many other things as well, thinkin’ like duck or pork maybe? And it’s easy-as-hell. If you don’t want to use hard cider, apple juice would work I’m certain.
OHMYGODYOUGUYSSTOP. BREAKING NEWS UPDATE. I just had this with some pepperjack cheese (sometimes I eat cheese with dips, yes) and it was AWESOME. I need to get a block of cream cheese to pour this over and then eat the whole thing with an entire sleeve of Saltines next. I’m pretty sure that will be awesome, too. I’ll let you know.
PrintCherry Chipotle Sauce
- Yield: 1/3 cup 1x
Ingredients
- 3/4 cup (6 ounces) hard apple cider
- 1/2 cup pitted cherries (I used frozen)
- 1/2 chipotle pepper in adobo (may want to seed this bad boy)
- 1 teaspoon fresh lemon juice
Instructions
- Combine the cider and cherries in a small pot and bring to boil. Cook until cherries are beginning to break down and cider is reduced by half.
- Add the chipotle and puree with an immersion blender – be careful, it might splatter cherry juice all over your new shirt.
- Add the lemon juice and taste. You might want to add more lemon or a pinch of salt.
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I really like the idea of pouring your cherry chipotle sauce over cream cheese. A few weeks ago, I made an Ina Garten recipe of coeur à la crème. Garten tops it with chutney. I used fig jam. Your cherry chipotle sauce would be outstanding over it.
When you first posted this in your recent newsletter, and wondering how you were going to serve it, I was reminded of a similar recipe for hot pepper jelly + cream cheese, served on rice crackers. It’s the combo of hot, sweet, tart, and crunchy that makes it so perfect. Thanks for this cherry chipotle recipe – I am excited to try it.
I too love a super bowl snack recipe I found years ago–a block of cr. cheese, with cocktail sauce and the tiny cocktail sized shrimps poured over it with crackers to spread it upon. Ritz, saltines? Even Trisquits sounds good to me! But, I’m thinking, the use of your cherry-chipotle sauce, will now – forevermore, substitute for the cocktail sauce, for sure!
Interesting, Connie! That does sound good! Thank you!
Thanks Ellecat! I’m excited to try it, too. Gotta put cream cheese on my list for next shopping trip!