Raspberry sauce for meat

Step-by-step preparation

Cooking time: 4 hr 20 mins

1. STEP 1

   

   If you use deep-frozen raspberries, then this amount will completely thaw in about 4 hours. For fresh raspberries, the preparation time for the sauce will be approximately 20 minutes. The wine is Merlot.

2. STEP 2

   

   Combine all sauce ingredients in a saucepan, bring to a boil and simmer for 15 minutes, stirring continuously. It seems that I went too far with the temperature, and in the last minutes I suddenly discovered that the thickening was happening too quickly. So, I simply poured a drop of the same red wine with which I made the sauce onto the frying pan in which I fried the meat, decaramelized it, and, accordingly, poured a little of this liquid into the sauce. The consistency was optimal

3. STEP 3

   

   The sauce should be rubbed through a steel mesh to remove any raspberry seeds. While it is hot, the consistency is like thick jelly, but without heat the sauce quickly thickens. I did not add any salt or pepper to the sauce, except for those that got into it along with the liquid from the frying pan.

Comments on the recipe

Tanya

12.09.2023

4.5

Raspberries, the berry itself is very tasty and healthy, especially wild ones. Most often they make jam from it, but I wanted something different, unusual, but no less tasty. I defrosted the berries, drained the water, and the rest was all according to the recipe. The sauce turned out delicious , but it’s a little spicy for me, probably. I put a lot of pepper, but my husband really liked it, he’s a lover of everything spicy. I thought that I could probably make this sauce sweet for children, just don’t add wine and pepper.

Anna K

12.09.2023

4.6

Wow! Thanks for this recipe! I will treat my own! And you can try and do it my way

Shura

12.09.2023

4.9

I join the fans of such sauces, it’s not only tasty, but also very beautiful, even exquisite, suitable for any meat dish and game, you can even go with the New Year’s goose, everyone will like it!

Magnago

12.09.2023

5

Anna, thank you, the sauce turned out to be very interesting! By the way, I’m sure it will go not only with meat and poultry, but also with fish - for example, fried salmon or trout. I messed up a little along the way - I reduced the sauce too much. This led me to the idea of ​​decaramelizing the pan from the meat with the same wine that went into the sauce and thinning my thick mass with this liquid. In my opinion, this even did some good: the taste was enriched and perfectly harmonized with the meat. It doesn’t look like jam at all, if you have any doubts, just try making it yourself!

Anna K

12.09.2023

4.7

Magnago, thank you!

Irisha

12.09.2023

4.5

oh, what a gorgeous sauce! I don’t know why, but it seems to me that it would go perfectly with poultry liver. I look at it and imagine liver covered in sauce)) I’ll have to check it out

Magnago

12.09.2023

5

Yeah, yes, the taste is very suitable and it will go well with the liver. Just, Irish, throw a couple of orange pucks in there for company, it won’t ruin things!