Raspberry-curry sauce

Yield: 1 servings

Measure Ingredient
½ cup Fresh raspberries; divided
½ Jar fruit-sweetened raspberry preserves -; (3/8
Cup)
½ cup Frozen pineapple juice concentrate; thawed
¼ cup Low-sodium soy sauce
2 tablespoons Rice vinegar
½ cup Chopped fresh basil
½ teaspoon Garlic powder
½ teaspoon Curry powder
½ teaspoon Chili powder

Set aside ¼ cup of the raspberries for garnish. In a medium bowl, combine all the remaining ingredients and blend thoroughly. Pour sauce over chicken or fish, cover, refrigerate, and marinate two hours to overnight. Grill, bake, or broil as desired. To use remaining marinade as a sauce, bring to a boil, simmer 5 minutes, and serve. Garnish with the reserved berries. This recipe yields 1¾ cups sauce. Source: "CHEF DU JOUR - (Show # DJ-9246) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..." Yield: "1 ¾ cups" Recipe by: Carrie Latt Wiatt

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