Raspberry-Walnut Sauce
Recipe from
Better Homes and Gardens
Serve this sweet-tangy sauce on pork or chicken.
Servings:
Makes 1-1/3 cups.
Total Time:
30 mins
Ingredients
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1 tablespoonmargarine or buttersee savings
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1 tablespoonsugarsee savings
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1/3 cuporange juicesee savings
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1/4 cupchicken or beef brothsee savings
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2 tablespoonsblackberry brandy or orange juicesee savings
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1 cupfresh raspberriessee savings
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1/2 cupseedless raspberry preservessee savings
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1/4 teaspoonground gingersee savings
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1/8 teaspoonground allspicesee savings
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1/4 cupcoarsely chopped walnutssee savings
Directions
1.
In a heavy skillet melt margarine or butter. Add sugar and cook and stir over medium-high heat until golden. Slowly stir in orange juice, broth, and brandy. Bring mixture to boiling. Cook, uncovered, over medium-high heat until mixture is reduced to 1/4 cup (about 5 minutes). Stir in 1/4 cup of the berries, the preserves, ginger, and allspice. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat; stir in nuts and remaining berries. Serve sauce with roasted or grilled poultry. Makes 1-1/3 cups.
Make-Ahead Tip
Prepare sauce; cool. Cover and chill in refrigerator up to 24 hours. Reheat in saucepan over medium-low heat before serving.
Nutrition information
Calories 243, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 84 mg, Carbohydrate 40 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 4%, Vitamin C 33%, Calcium 0%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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