Ingredients
Scale
- 1 cup Grape Jelly (or Marionberry Jam)
- 2 teaspoons minced Chipotle Pepper in Adobo Sauce
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon packed Brown Sugar
- 1/4 cup Water
- 1 teaspoon Adobo Sauce (liquid from the chipotle can)
- 1/4 teaspoon Kosher Salt
Instructions
- Step 1: Combine the grape jelly, water, brown sugar, apple cider vinegar, minced chipotle pepper, adobo sauce liquid, and salt in a small saucepan.
- Step 2: Place the saucepan over medium heat, stirring consistently until the jelly is fully melted and the brown sugar has dissolved completely into the liquid.
- Step 3: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and cook for 5 to 7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly reduce.
- Step 4: Remove the saucepan from the heat. Carefully transfer the hot mixture into a small blender or use an immersion blender to puree the sauce until it reaches a smooth, consistent texture.
- Step 5: Pour the finished sauce into an airtight container and allow it to cool completely to room temperature. The sauce will thicken further as it chills in the refrigerator before serving.
Notes
- Store cooled sauce in an airtight container in the refrigerator for up to 10 days; the intense flavors actually deepen after 24 hours of chilling.
- If serving warm, reheat gently in the microwave or a small saucepan, adding a splash of water or apple cider vinegar if the sauce seems too thick after being chilled.
- While ideal for mozzarella sticks, try brushing this sweet and smoky jelly over grilled chicken or using it as a sophisticated glaze for beef bacon-wrapped appetizers.
- Chef’s Tip: If you are concerned about the heat, start with just 1 teaspoon of minced chipotle and taste the blended sauce before adding the second teaspoon, as spice level can vary greatly between peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American