|Butter||30 Milliliter (2 Tablespoon)|
|Carrots||60 Milliliter, finely sliced (1/4 Cup)|
|Leek||60 Milliliter, finely sliced (1/4 Cup)|
|Celery||60 Milliliter, finely sliced (1/4 Cup)|
|Frozen raspberries||12 Ounce, thawed, undrained (345 Gram)|
|Raspberry vinegar||60 Milliliter (1/4 Cup)|
|Red wine||60 Milliliter (1/4 Cup)|
|Beef stock||500 Milliliter (2 Cups)|
|Honey||1 Teaspoon (5 Milliliter)|
|Beurre manie||60 Milliliter (1/4 Cup, Kneaded Butter)|
– 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.