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