Savory Raspberry Sauce
Denver Showroom, Dan Marshall and Vaughn Hobbs
This sauce goes well with Pork, Fish, or Chicken. Will serve up to 12 people or can be cut in half for 6.
1 tbs of lemon juice
1 cup of raspberry vinegar
1 bay leaf
1 tbs of whole peppercorns
2 tbs of molasses
½ tsp of crushed garlic
8 oz of frozen raspberries
¼ pound of butter cut into small cubes
2 oz of fresh raspberries
Step 1
Combine first 6 ingredients and reduce to a syrup consistency. Pour through a fine mesh strainer into the frozen raspberries and bring to a boil.
Step 2
Turn off heat and slowly add butter to incorporate the sauce with the butter. Pour into serving dish and garnish with the fresh raspberries.
