Raspberry sauce for meat

Spicy, flavorful sauce, great for meat and poultry. Ease of preparation Very tasty and fragrant raspberry sauce, which is perfect for meat dishes. Raspberry sauce prepared according to this recipe contains alcohol, so try to keep it out of the reach of children. I highly recommend cooking raspberry sauce according to this recipe. It will go with any meat dish. And not only.

Anna K

Recipe author

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Composition / ingredients

Servings:

Raspberries

250

Sugar

100

Red wine (dry)

100

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 32 g

131 kcal

GI: 31 / 0 / 69

Step-by-step cooking

Cooking time: 4 h 20 min

Step 1:
If deep-frozen raspberries are used, then this amount completely thaws out in about 4 hours. For fresh raspberries, the sauce preparation time will be approximately 20 minutes. Wine - I have merlot.
Step 2:
Combine all the sauce ingredients in a saucepan, bring to a boil and evaporate for 15 minutes, stirring continuously. I think I overdid the temperature, and in the last minutes I suddenly discovered that the thickening was going too fast. So, I just splashed a drop of the same red wine with which I made the sauce on the pan in which I fried the meat, decaramelized it, and, accordingly, poured a little of this liquid into the sauce. The consistency turned out to be optimal
Step 3:
The sauce should be rubbed through a steel mesh to remove the raspberry seeds from it. While it is hot, the consistency is like thick jelly, but without heat, the sauce thickens quickly. I did not introduce any salt or pepper into the sauce, except for those that got into it along with the liquid from the frying pan.