Ingredients30 m servings 60
- Combine brown sugar, chile sauce, grape jelly, mustard, vinegar, soy sauce, honey, salt, and chipotle powder in a saucepan over medium-low heat. Cook, whisking well until brown sugar and jelly are dissolved, about 5 minutes. Bring just to a boil; remove from heat. Add cornstarch; whisk sauce until smooth and thickened.
- Cook's Notes:
- For a spicier sauce, use a little more chipotle powder, but note it gets hotter the longer it sits.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 60 calories; 0.2 14.9 0.4 0 269 Full nutrition
ReviewsRead all reviews 4
Made this and put it over bacon wrapped pineapple and bacon wrapped water chestnuts. loved it!! the only changes I made was I used 1 cup of brown sugar, substituted Worcestershire sauce instead ...
This was FANTASTIC to dip meatballs in. Its wonderful how its so sweet and gooey then BOOM! theres the heat! thank u!
Perfect with pork chops and white rice . Definitely recommend tasting for heat level and adjust Chili sauce and chipolte accordingly as you cook. Really good sauce!