Originally Posted by trp1fox
1 cup Raspberry Preserves (next time I'd use seedless jam/jelly)
1/8 to 1/4 cup Balsamic Vinegar (your taste buds need to judge)
3 gloves of garlic chopped fine
Chipotles (seeded and mashed) I prefer this!
Saute the garlic in a little EVOO until tender. Add remaining ingredients and heat through. The chipotles need a little time to come to full flavor, so heat gently, don't boil.
Let cool a little before applying.
Larry, thanks for posting that recipe, I am definitely going to put that one on the to do list. We have a family recipe for the meatballs using various jellies/preserves but have not tried it using raspberries. Btw I dont know why I overlooked your blog all this time, lots of good info you have posted there...
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