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.