The 5 Tastes Table

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Savory Raspberry Sauce

This savory sweet-tart sauce works well with chicken or pork.

Photo c. foodblogchef 2020

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.

    1. *Note: for more sauce, double the ingredients.