Raspberry-curry sauce
1 servings
Ingredients
| Quantity | 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 |
Directions
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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