|Grilled Sweet Corn with Raspberry Sauce|
Here’s a simple recipe for a sweet/tart sauce featuring fresh raspberries that were picked in my Mom’s back yard.
The flavor is exceedingly vibrant with complexity provided by using raw, unfiltered honey – added at the very end, off the heat so those subtleties are preserved.
I’ve enjoyed it is a dressing for salads and cold veggies; it works well without any added oil or salt.
It’s a bit thin. If you prefer thicker, just add a ½ tablespoon or more of prepared mustard and adjust the sweetness if necessary.
This works with any fresh or frozen berry.
I made a second version of the recipe by adding a seeded habanero to the saucepan.
I loved the flavor of the hot sauce, but when steam started coming out of my ears I knew I’d made a mistake.
Next time, I’ll use a pepper not quite as intense.
|Easy Raspberry Sauce|
Sweet/Sour Raspberry Sauce
Makes 2 Cups
2 Cups Raspberries (fresh or frozen)
½ Cup Rice Vinegar
¼ Cup Lemon Juice
1-4 TB Honey
Place all ingredients except honey in a saucepan over low heat.
At the simmer, continue cooking for 12-15 minutes, until berries fall apart.
Cover pan and let cool 20-40 minutes.
While still warm, stir in honey one tablespoon at a time, tasting after each addition. (I used 4 TB)
When sweet and sour are in balance or to your taste, strain through a sieve to remove the seeds.
Cover and refrigerate
Use for basting grilled chicken and pork, to dress greens and cold vegetables, or as a base for pan sauces (just swirl in a few tablespoons and a bit of butter when deglazing the pan).