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–+ servings
Spicy Raspberry Cocktail Sauce served with shrimp

Spicy Raspberry Cocktail Sauce

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Change up cocktail sauce with red raspberry’s subtle sweetness that balances the burn of the horseradish.
Keyword & Sauces, Chutneys, Jams
Servings 12 2 tablespoons each
Calories 35
Author StrEAT Food in Bellingham, Washington

Ingredients

  • 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

Instructions

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

Nutrition

Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 135mg | Fiber: 2g | Sugar: 6g