1. In pan on medium- low heat, mix raspberries and brown sugar together and smash the mixture until it has a mushy texture.
  2. Add 1 tsp Louisiana Pepper Exchange Cayenne Puree and 1 tbsp maple syrup.
  3. Simmer for a few minutes to allow the flavors to incorporate and the liquid to thicken to the desired syrup-y consistency.
  4. Strain mixture through a sieve to remove some of the seeds.
  5. Serve warm or let cool and store in the refrigerator!
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