{"product_id":"easton-reed-raspberry-chipotle-sauce","title":"Raspberry Chipotle Sauce","description":"\u003ch2\u003eRaspberry Chipotle Sauce. Raspberry first, smoked chili behind, barely any heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Chipotle Sauce\u003c\/strong\u003e is a deep red fruit sauce from Easton Reed made with raspberry puree, brown sugar, and ground chipotle chili. Not a spicy salsa, not a chili dip, not a tomato-heavy barbecue sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Chipotle Sauce\u003c\/strong\u003e is Easton Reed's raspberry sauce in a 260-milliliter bottle, whose smoky note comes from ground chipotle chili. The word chipotle on the label creates a false expectation. Anyone who waits for heat after the first spoon will wait in vain.\u003c\/p\u003e\n\n\u003cp\u003eWhat comes instead is smoke. The chili content is less than one percent and acts as an aroma, not as heat. The berry leads, with its acidity and small seeds between the teeth.\u003c\/p\u003e\n\n\u003cp\u003eIf you tilt the bottle, you'll see a sauce that slowly flows and clings to the edge of the spoon. It's built like a concentrate, not a dressing.\u003c\/p\u003e\n\n\u003ch3\u003eLess than one percent chili, and still it tastes smoky\u003c\/h3\u003e\n\n\u003cp\u003eThe smoke in this bottle comes with almost no heat because the chipotle is dried and ground. Its aroma fully survives the smoking process. Its heat, however, is distributed over a tiny amount of powder.\u003c\/p\u003e\n\n\u003cp\u003eWhen opened, ripe berry is initially present in the room, without the perfumed tone that raspberry syrup often brings. The smoke registers later and further back on the palate.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the sauce is deep red and viscous, significantly darker than a raspberry jelly. Raspberry puree leads the recipe at 22 percent. You immediately taste this in an acidity that no other barbecue sauce offers.\u003c\/p\u003e\n\n\u003cp\u003eBrown sugar at 15 percent adds a molasses edge underneath. Double concentrated tomato paste remains in the background, providing color and depth without the sauce tasting like tomato. Lemon juice and apple cider vinegar keep the overall profile bright.\u003c\/p\u003e\n\n\u003cp\u003eCinnamon and ginger only appear in the aftertaste, as a warm curve rather than a distinct spice. Black pepper and paprika provide the finishing touch. The sequence is fruit, smoke, warmth, and it remains stable throughout the entire spoon.\u003c\/p\u003e\n\n\u003cp\u003eWith 40 grams of sugar per 100 grams, the sauce is designed to be sweet. Those looking for a tart, unsweetened berry sauce for game will find it too mild. For those who like it hot, it's not a candidate anyway.\u003c\/p\u003e\n\n\u003ch3\u003eBetter suited next to goat cheese than on the grill\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce performs best cold, straight from the bottle, alongside an acidic cheese. A tablespoon next to fresh goat cheese or young sheep's cheese is enough for an entire platter.\u003c\/p\u003e\n\n\u003cp\u003eBaked Camembert gets two tablespoons in the middle as soon as it comes out of the oven. With turkey and duck, it takes on the role of cranberries, bringing more spice to the plate.\u003c\/p\u003e\n\n\u003cp\u003eFor oven-roasted poultry, brush the sauce on only during the last ten minutes. At 180 degrees, it forms a glossy layer before the sugar loses its color.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick appetizer, two ingredients are enough. Spread 200 grams of fresh goat cheese on toasted sourdough bread and add a tablespoon of sauce. A few roasted pecans, and the plate needs nothing more.\u003c\/p\u003e\n\n\u003cp\u003eSweet potato wedges and fried halloumi can handle it as a dip. One tablespoon of sauce, one tablespoon of white wine vinegar, and three tablespoons of oil make a vinaigrette for lamb's lettuce with walnuts and pear.\u003c\/p\u003e\n\n\u003cp\u003eOn a sandwich with cold roast meat, it holds the bread together and replaces mustard and mayonnaise in one step. Stirred into cream cheese, two tablespoons per 200 grams, it makes a spread.\u003c\/p\u003e\n\n\u003cp\u003eIt also works on grilled chicken thighs, but as a side dish in a small bowl. Over an open flame, the fruit loses its freshness long before the meat is cooked.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e It's not suitable as a marinade, its sugar content is too high for that. The cheese platter becomes darker and more savory with the \u003ca href=\"\/en\/products\/easton-reed-apple-onion-fig-sauce\"\u003eFig and Onion Sauce\u003c\/a\u003e, and significantly smokier and built around maple syrup is the \u003ca href=\"\/en\/products\/easton-reed-maple-chipotle-sauce\"\u003eMaple Chipotle Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eChipotle is a jalapeño with a smoky past\u003c\/h3\u003e\n\n\u003cp\u003eA chipotle is not a distinct chili variety, but a jalapeño that has gone two steps further. It remains on the plant until it has turned from green to deep red.\u003c\/p\u003e\n\n\u003cp\u003eAfter that, it is placed in a smokehouse for several days, traditionally over wood. During this process, it loses most of its water and shrinks to a fraction of its weight. What remains is concentrated fruit with smoke infused within.\u003c\/p\u003e\n\n\u003cp\u003eIn Mexico, two types are distinguished. The Morita is smoked for a shorter period, remains dark red, and tastes distinctly fruity. The Meco smokes longer, turns gray-brown, and has a significantly tarter tone.\u003c\/p\u003e\n\n\u003cp\u003eHere, ground chipotle is in the recipe, not pickled chili in adobo. The difference is palpable: adobo would additionally bring vinegar, tomato, and oregano, pushing the raspberry from its place.\u003c\/p\u003e\n\n\u003cp\u003ePrecisely for this reason, the fruit remains leading here, with the smoke behind it. Soy sauce and sea salt provide the savory foundation that a pure berry sauce would lack. Modified cornstarch binds it enough to stay on the bread.\u003c\/p\u003e\n\n\u003cp\u003eThis smoky note cannot be replicated by any other method. Fresh jalapeño provides heat without depth, smoke flavor from a bottle sits on top like a foreign object. Only the dried fruit brings both in one piece.\u003c\/p\u003e\n\n\u003cp\u003eBehind the name Easton Reed is Ryan's Specialties in Augsburg. Of the eight sauces in the same bottle format, three belong to the fruity side of the range, and this one is the furthest out.\u003c\/p\u003e\n\n\u003ch3\u003eA fruit sauce designed for the cheese board\u003c\/h3\u003e\n\n\u003cp\u003eThe product type \"barbecue sauce\" only half describes this bottle. It sits on the shelf among the dark barbecue sauces, but its real place is the board with cheese, bread, and nuts.\u003c\/p\u003e\n\n\u003cp\u003eIt differs from a chutney in texture. There are no fruit pieces or onion cubes here, but a smooth mass that can be spread with a spoon and spread with a knife.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: as the only sauce in the refrigerator, it's too specialized. It contributes little to beef with a roasted crust, fries, or fried fish; it lacks the savory base there.\u003c\/p\u003e\n\n\u003cp\u003eThe shelf life after opening also speaks for the cheese board. In the refrigerator, the sauce remains spreadable for weeks because sugar and acid work together. It doesn't dry out into a crust at the bottle neck.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for an evening with cheese and wine, the bottle works better than another type of cheese. Two neighboring varieties from the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed range\u003c\/a\u003e next to it, and the board needs no further preparation.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePlace the bottle next to the goat cheese, and the platter will be fine with fresh bread alone.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673616710,"sku":"049HER0154","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-raspberry-chipotle-sauce.png?v=1787658707","url":"https:\/\/ginusslande.com\/en\/products\/easton-reed-raspberry-chipotle-sauce","provider":"genussland","version":"1.0","type":"link"}