¼ Cup Rasp. Red Chile Jam4 Cups fresh Raspberries1 Cup white wine¼ cup sugar2 tbsp. olive oil2 tbsp. mustard seeds1 tbsp. mustard powder2 tbsp. red wine vinegar2 shallotsZest of one orange
Sautee Shallots until soft (2-3 min). Add mustard seeds and powder. Sautee until fragrant.Add remaining ingredients. Bring to a boil. Reduce and simmer 30 min, stirring frequently and breaking up the raspberries. Take off heat when near a jam like consistency. Allow to cool completely before serving.
Keeps in fridge for one week.