Cherry Chipotle Sauce

My dad LOVES the raspberry chipotle sauce you can find at Costco.  Unfortunately, he hasn't been able to find it at Costco!  I found a raspberry chipotle sauce recipe online and altered it to how I wanted it.  It became cherry chipotle because I had a lot of cherries!  I can't eat chipotles so wasn't able to really test the sauce, but dad liked it and my mom and husband said the sauce was great.


15 cups cherries, Bing and or Rainier, pitted*
1/2 cup garlic, minced
1/2 cup canned chipotles in adobo, chopped
3 cups apple cider vinegar
2 cups brown sugar
1 TBSP salt
1 cup cold water
2 TBSP arrowroot powder or potato starch**

Put cherries, garlic and chipotles in a blender or food processer and process until chunky.  Transfer to a large pot.  Add vinegar and bring to a boil, then reduce heat and simmer for 10 minutes.  Add brown sugar and salt.  Stir; and continue to simmer for 2 hours, stirring occasionally.  Whisk the cold water and arrowroot together and add to the sauce.  Boil sauce for 2 to 3 minutes, stirring constantly.  Refrigerate, freeze or can the sauce.

* Different fruits can be used in the place of cherries.  Raspberries, apricots, peaches, nectarines, plums (peel peaches, plums or nectarines if desired).  Just make sure to prepare and pit if necessary and blend until smooth.

** the arrowroot won't necessarily thicken the sauce, it just helps it to hold together and blend better.  If you want a thicker sauce, you will need to add more arrowroot or potato starch.

7/19/14 - I made some Cherry Chipotle Sauce today.  I increased the arrowroot powder to 1/4 cup in 1 cup cold water.  It made the sauce a little more thick and it seems it will be a better consistency.

Basic Spelt Crepes

I got this recipe from my Maxim Crepe Maker, but I've started using spelt flour and it's just as delicious!

Batter can be used immediately after making.  However, an hour or two standing time will produce slightly more tender crepes or refrigerate batter up to three days for use as needed.

Prep Time: 30 to 45 minutes
Makes about 16 crepes

2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
1 cup spelt flour (I use a combination of light and whole)

Place ingredients in blender in the order given.  Blend 30 seconds, stop and scrape down sides.  Blend 30-60 seconds until smooth.

Or

Mix in bowl with wire whisk or mixer, combining all ingredients except flour.  Gradually sprinkle in flour while mixing well.  Beat until smooth.

Heat a lightly oiled crepe pan or saute pan over medium high heat.  Pour or scoop approximately 1/4 cup batter onto pan.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown and the top is no longer shiny.  Flip onto a plate and repeat for remaining crepes.

Serving ideas:
Sprinkle with powdered sugar; fold in quarters
Spread softened cream cheese down the center and spread jam on top; roll up
Spread yogurt in a line down the center and add fresh fruit, such as blueberries or strawberries; fold up like a burrito and top with whipped cream or pie filling

Basically, you serve crepes however you want.  Get creative!

NOTE: Measure flour and liquid carefully, since consistency of batter is important.  It should be about the consistency of thick, heavy cream.  Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.

Crepes will keep up to a month in the freezer or a week in the refrigerator.  Place a stack of crepes on a sheet of wax paper or foil.  Put in a gallon-size ziptop bag and squeeze out all the air.  To use, allow to come to room temperature or can be warmed covered with foil on a flat sheet in a low-heat oven.