Raspberry Sauce for Meat
A tangy, fragrant sauce that's wonderful with meat and poultry — and easy to make. This raspberry sauce is delicious and aromatic, perfect for meat dishes. Note that this version contains alcohol, so keep it out of reach of children. I really recommend giving it a try — it goes with any meat dish, and more besides.
Cooking method
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Step 1:
If you're using deep-frozen raspberries, this amount thaws completely in about 4 hours. With fresh raspberries, the sauce takes roughly 20 minutes. For the wine, I used merlot.
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Step 2:
Combine all the sauce ingredients in a saucepan, bring to a boil, and reduce for 15 minutes, stirring constantly. I think my heat was a bit too high, and near the end I noticed it was thickening too fast. So I just splashed a little of the same red wine into the pan I'd fried the meat in, deglazed it, and poured a bit of that liquid into the sauce. The consistency came out just right.
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Step 3:
Press the sauce through a fine sieve to remove the raspberry seeds. While hot, it has the consistency of a thick fruit syrup, but it firms up quickly as it cools. I didn't add any salt or pepper beyond what came in with the liquid from the pan.
Caloric content of the products possible in the composition of the dish
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
