Goes well with leg of lamb, pork tenderloin, and roasted ham.
Puree the raspberries and strain. Reserving the pulp, and discarding any solids.
In a sauce pan melt the sugar over a very low heat, stir in the ginger and chili piece, vinegar, tomato puree and ketchup.
Stir in the raspberry puree and simmer 2 minutes, stir constantly.
Strain out the chunks of ginger and chili. Allow to cool.
Add the honey and salt and pepper to taste.