Savory Raspberry Sauce →
This savory sweet-tart sauce works well with chicken or pork.
Ingredients:
1 tablespoon olive oil
1 cup raspberries (preferably fresh, but frozen will work)
¾ cup chicken broth
¼ cup Sherry Vinegar
1 tablespoon minced shallot
2 teaspoons chopped fresh thyme (or a heaping ½ teaspoon dried thyme)
2 tablespoons honey (divided)
1 teaspoon cornstarch (optional)
Preparation:
1. In a small saucepan, saute the shallot until just translucent (before it begins to brown)2. Add the chicken stock, vinegar, raspberries, thyme, and 1 tablespoon of honey and bring to a boil.
3. Lower heat to a hot simmer and reduce by 2/3. (You will have less than a half-cup of liquid.)
4. Remove from heat and strain through a sieve to remove the solids.
5. Return the reduced liquid to the saucepan over low heat. Adjust the sweetness if needed by adding the reserved 1 tablespoon of honey.
6. If the sauce is too thin, mix the cornstarch with 2 tablespoons of cold water or chicken stock and add the slurry to the hot liquid while stirring.
7. Add a pinch of salt and pepper if desired.
8. Set aside. You can rewarm the sauce just before serving it with the chicken or pork.
*Note: for more sauce, double the ingredients.