2 teaspoons olive oil
½ cup red onion, peeled, diced
1 ½ cups canned roasted red peppers, drained (Note: Fresh peppers can be used to reduce the sodium level)
2 ½ cups frozen raspberries
¼ cup apple juice
1 tablespoon molasses
2 tablespoons balsamic vinegar
1 teaspoon Worcestershire sauce
- Heat the oil in saucepan over medium heat. Add the onions to pan to sweat for 2 to 3 minutes until tender.
- Add the remaining ingredients to pan. Bring to a boil, reduce heat to simmer. Simmer until liquid is reduced by one-half to two-thirds and slightly thickened.
- Remove from heat and reserve chilled until ready to serve.