Raspberry Sauce Recipe
This Raspberry Sauce is a desire ! Try this creamy vegetable and berry dip in red wine with irresistible pepper and parsley seasonings. Tell me if you liked this Raspberry Sauce.
Ingredients
2 tbsp (30 ml) butter
1/4 cup (60 ml) carrots, finely sliced
1/4 cup (60 ml) leek, finely sliced
1/4 cup (60 ml) celery, finely sliced
12 oz (345 g) frozen raspberries, thawed, undrained
1/4 cup (60 ml) raspberry vinegar
1/4 cup (60 ml) red wine
2 cups (500 ml) beef stock
3 parsley sprigs
3 mint leaves
1 tsp (5 ml) honey
1/4 cup (60 ml) kneaded butter (beurre manie)
Salt and pepper
Directions
– In a saucepan, melt butter and saute vegetables without browning. Add half the raspberries and stir well. Add vinegar and wine, and let liquid reduce by half. Pour beef stock into mixture, then add rest of raspberries. Bring to a boil. Add parsley, mint and honey, and simmer for 20 minutes.
– Stir kneaded butter into mixture with wire whisk or beater. Season with salt and pepper, and cook over low heat for 10 minutes.
– Adjust seasoning and serve.
– Stir kneaded butter into mixture with wire whisk or beater. Season with salt and pepper, and cook over low heat for 10 minutes.
– Adjust seasoning and serve.
