Spicy Raspberry Cocktail Sauce

Serves 12 servings, 2 tablespoons each
submitted by: StrEAT Food in Bellingham, Washington


1 ½ cups pureed IQF raspberries

¼ cup tomato paste

1 lemon zest and juice

¼ cup granulated sugar

3 tablespoon fresh horseradish, grated

1 tablespoon Worcestershire sauce

1 teaspoon sherry vinegar

¼ teaspoon cumin, ground

¼ teaspoon coriander, ground

¼ teaspoon cayenne, ground

½ teaspoon salt, Kosher

¼ teaspoon black pepper, fresh ground


  1. Place ingredients in a medium sauce pan and bring to a boil over medium high heat.
  2. Reduce heat to low. Stirring mixture occasionally to keep from sticking to the bottom or sides of the pan.
  3. Simmer on low heat until it reaches the correct consistency, about 10 minutes.
  4. Remove from heat and allow to cool.
  5. Place in a container and cover to refrigerate.

Nutrition Info

  • Calories: 35
  • 0g: Fat
  • Cholesterol: 0mg
  • Sodium: 135mg
  • Carb: 9g
  • Fiber: 2g
  • Sugar: 6g
  • Protein: 1g


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