Photo c. foodblogchef 2020
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SAVORY RASPBERRY SAUCE
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. Lower heat to a hot simmer and reduce by 2/3.
3. Remove from heat and strain through a sieve to remove the solids.
4. Return the reduced liquid to the saucepan over low-heat. Adjust the sweetness if needed by adding the reserved 1 tablespoon of honey.
5. 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.
6. Add a pinch of salt and pepper if desired.
7. Set aside. You can rewarm the sauce just before serving it with the chicken or pork.
*Note: for more sauce, double the ingredients.