Warm Raspberry Red Wine Sauce for Fish, Chicken, or Pork |
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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This sauce is a great addition to the wonderful smoked flavors of cedar planked salmon. It is a spiced up version of a recipe I found on the Web. The original version was sour and bitter so I added a bit of sweetening and heat to perk it up and bring out its fruity goodness! It is also good with white fish and chicken. I might even try it on pork if I was so inclined. Ingredients:
1 cup raspberries |
1 1/2 cups burgundy wine (don't try to substitute cabernet or other dry wines, they will create a bitter, flat flavors) |
1 tablespoon white sugar (or to taste) |
1 teaspoon dried chipotle powder (or to taste) |
Directions:
1. Combine wine and raspberries in a large sauce pan and stir often, crushing berries as the liquid heats up.
2. Bring to a boil for 3 or so minutes.
3. Lower liquid to a simmer and reduce, stirring often, until the sauce is thick and syrupy.
4. Stir in sugar to taste. It should taste tart, not sour and not sweet like jelly.
5. Stir in chipotle powder to taste.
6. Set aside to cool.
7. Drizzle sauce over grilled cedar planked salmon or atop other fish, chicken or pork.
8. Enjoy!
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