Peppered Raspberries Recipes

RASPBERRY HOT PEPPER JELLY

Raspberry Hot Pepper Jelly image

This raspberry hot pepper jelly is one of my favorite jalapeno jelly recipes! It is quick and easy to make and tastes delicious on so many foods.

Provided by Corinne Schmitt

Time 40m

Number Of Ingredients 5

Ingredients

5 Cups Sugar
1 1/2 cups apple cider vinegar
6 oz pectin (3/4 cups)
2 cups raspberries
1 1/2 cups diced peppers (I used: 1 banana pepper, 2 Jalapenos, 1 red jalapeno, 1 poblano pepper, 3 lemon drop peppers, 1 habenero)

Steps:

Remove seeds from peppers and dice
In a medium saucepan, Bring all ingredients except for the pectin to a rolling boil (being careful not to boil over)
Let boil 1 minute longer and remove from heat.
Let cool for 5 mins and then slowly stir in the pectin.
Pour into jelly jars or containers of choice.
Can, refrigerate, or freeze.

Nutrition Facts : Calories 471 kcal, Carbohydrate 121 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 39 mg, Fiber 3 g, Sugar 102 g, ServingSize 1 serving

STUFFED PEPPERS WITH WHEAT BERRIES

Stuffed Peppers with Wheat Berries image

Cook brown rice with wheat berries and mix the grains with a spicy peanut sauce, then stuff split bell peppers and bake.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup brown rice
1/2 cup wheat berries
Kosher salt and freshly ground black pepper
4 orange bell peppers, halved lengthwise and seeded (keep the stems intact)
2 tablespoons extra-virgin olive oil, plus more, for drizzling
1 red jalapeno, chopped (seeds removed for less heat)
1 small onion, chopped
One 14-ounce can diced tomatoes, drained
2 tablespoons smooth peanut butter
2 teaspoons soy sauce
1 cup ricotta
Cooking spray
1/4 cup chopped roasted peanuts

Steps:

Combine the brown rice, wheat berries, 1 teaspoon salt and 2 1/4 cups water in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer until the wheat berries are tender, 45 to 50 minutes. Drain. The grains can be cooked in advance and kept in the fridge for up to 2 days.
Preheat the oven to 375 degrees F.
Put the peppers in a large microwave-safe bowl and cover tightly with plastic wrap. Cook on high until the peppers begin to soften, about 6 minutes. Leave covered until ready to use. (Alternatively, put the peppers, cut side down, in a 9-by-13-inch baking dish. Pour 1/4 cup hot water into the dish, cover tightly with foil, and bake until the peppers just begin to soften, about 20 minutes. Leave covered until ready to use. )
Heat the oil in a large skillet over medium-high heat. Add the jalapeno and onion and cook, stirring, until soft, about 5 minutes. Add the tomatoes, 1 teaspoon salt, and a few grinds of pepper and cook until heated through, about 2 minutes. Stir in the peanut butter and soy sauce. Remove from the heat.
Combine the cooked grains, tomato-jalapeno mixture, 1/2 cup of the ricotta and season with salt and pepper. Divide the filling among the peppers and dot with the remaining ricotta. Spray a rimmed baking sheet and put the peppers on it. Drizzle with olive oil.
Bake until the tops are golden and the peppers are fully cooked, about 30 minutes. Sprinkle with the chopped peanuts and serve.
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HOT RASPBERRY SPREAD

Hot Raspberry Spread image

A spicy-hot raspberry spread. Serve this with your favorite crackers.

Provided by Walker

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Time 10m

Yield 32

Number Of Ingredients 3

Ingredients

1 (8 ounce) jar raspberry preserves
1 (16 ounce) jar picante sauce
1 (8 ounce) package cream cheese, softened

Steps:

In a medium bowl, mix together raspberry preserves and picante sauce.
Place cream cheese on a medium serving dish. Cover with raspberry preserves and picante sauce mixture.

Nutrition Facts : Calories 44 calories, Carbohydrate 5.1 g, Cholesterol 7.7 mg, Fat 2.5 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 58 mg, Sugar 4.4 g

GRILLED PEPPERED RASPBERRY GLAZED PORK TENDERLOIN

Grilled Peppered Raspberry Glazed Pork Tenderloin image

I needed something quick for dinner and here's what I came up with from things in my pantry. To change things up a bit I used peppered raspberry preserves in the glaze. Incredible!! I grilled this indoors on my cooktop grill or it can also be baked in the oven and glazed the last several minutes of cooking. Here are a couple websites in case you have trouble finding peppered raspberry preserves and tangerine balsamic vinegar: http://www.chefsresource.com/hot-raspberry.html http://www.amazon.com/dp/B000PYBUJG/ref=asc_df_B000PYBUJG697635?smid=A1UDJLN42XMTIJ&tag=dealt155176-20&linkCode=asn http://www.fustinis.com/store/products.asp?cat=11&pg=3

Provided by Diane C 2

Categories Pork

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

4 (1 -2 lb) pork tenderloin
2 teaspoons salt
1 teaspoon pepper
1 tablespoon olive oil
14 ounces peppered raspberry preserves
3 tablespoons Dijon mustard
2 teaspoons prepared horseradish
3 teaspoons tangerine balsamic vinegar
2 teaspoons lemon juice

Steps:

Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.