Ingredients:

* 1 Tablespoon olive oil
* 1/2 cup small diced onion
* 2 teaspoons minced garlic
* 2 teaspoons chipotle chilies in adobo, chopped
* 2 pints fresh raspberries, rinsed
* 1/2 cup raspberry vinegar
* 3/4 cup granulated sugar
* 1/2 teaspoon salt

Preparation:

In a medium saucepan, heat oil over medium-high heat.Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.Add the garlic to the pan and saute for 1 minute.Add the chipotle chilies and cook, stirring continuously, for 1 minute.Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan.Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.

For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

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