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.

Marsala Wine Sauce with Cranberries and Sage →

Dry Marsala wine is a wonderful flavor to add to your cooking vocabulary. It doesn’t have to be relegated only to the traditional Marsala sauce served with Chicken Marsala. This Marsala wine sauce combines the nutty flavor of the wine with the sweet, savory, citrusy flavors of dried cranberries, sage, and orange zest, with a hint of heat from jalapeño chile pepper. The sauce will pair beautifully with turkey, pork, or chicken. Try it, you’ll like it! (Pictured: Turkey Roulade with Marsala Wine Sauce and Rice Pilaf )

Serves 4

Ingredients:

• ¾ cup dry Marsala wine

• ¼ cup dried cranberries

• 1 small shallot, minced

• 1 tablespoon olive oil

• 2 teaspoons orange zest

• 1 tablespoon chopped fresh sage

• 1 ½ cups chicken broth (reserve ¼ cup)

• 2 teaspoons cornstarch

• 1 teaspoon minced jalapeño

• 1-2 teaspoons soy sauce or ½ teaspoon salt; ¼ teaspoon black pepper (or to taste)

Preparation:

1. Macerate the cranberries in the Marsala for at least an hour.

2. Heat the olive oil in a saucepan over medium heat and add the minced shallot. Saute, stirring regularly, until fragrant and translucent (not brown; 2-3 minutes).

3. Add the Marsala, cranberries, orange zest, sage, and jalapeño and bring to a boil over medium-high heat. Lower the heat and simmer for 3-4 minutes.

4. Add 1 ¼ cups chicken broth, bring to a boil and simmer to reduce for 3-4 minutes.

5. Add the cornstarch to the reserved chicken broth and mix to create a slurry. Add the cornstarch mixture to the simmering sauce, stirring constantly. Add salt and pepper and simmer for 2-3 minutes.

6. Garnish with crumbled toasted sage or chopped fresh parsley.

*Note: If your sauce is too thick, add a small amount of broth or water, stirring over heat until you have the desired consistency.