How to make it

  • Cook raspberries with 1 cup juice until tender, about 5 minutes. Add remaining juice, jalapendo, cornstarch and confectioner's sugar.
  • Stir with wire whisk until cornstarch and sugar are dissolved.
  • Bring to boil. Reduce heat and simmer until pepper turn dark, about 45-50 minutes.
  • Serve warm over poultry or pork.

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