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Raspberry Sauce

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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.
  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)
  Parsley sprigs 3
  Mint leaves 3
  Honey 1 Teaspoon (5 Milliliter)
  Beurre manie 60 Milliliter (1/4 Cup, Kneaded Butter)
  Salt To Taste
  Pepper To Taste

–  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.

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Raspberry Sauce Recipe