Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Port wine or apple juice |
| 1 tablespoon | Chopped fresh thyme leaves |
| Or 1/2 t dried thyme leaves | |
| 2 tablespoons | Vegetable oil |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 | Cloves garlic, minced |
| 1 cup | Fresh or frozen raspberries |
Mix all ingredients except raspberries in shallow nonmetal dish or resealable plastic bag. Add up to 2 pounds pork, lamb or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours. Remove meat from marinade; reserve marinade.
Grill meat as desired. While meat is grilling, heat marinade and raspberries to boiling in 10-inch skillet over medium heat, stirring occasionally. Boil about 10 minutes, stirring occasionally, until sauce is reduced to half. Serve sauce with grilled meat.
*Betty Crocker's Great Grilling