Recipe by Palmen
This sauce is a great addition to the wonderful smoked flavors of cedar planked salmon. It is a spiced up version of a recipe I found on the Web. The original version was sour and bitter so I added a bit of sweetening and heat to perk it up and bring out its fruity goodness! It is also good with white fish and chicken. I might even try it on pork if I was so inclined.
Top Review by PianoCook
I made this sauce to go along with grilled chicken, and found it complemented very nicely. It definitely was not overpowering as a sauce, and I found it's subtlety very satisfying. It is definitely a tart sauce, and I'm just not quite sure I appreciated it completely on the chicken. I would love to try it on cedar plank salmon as suggested. One thing, once it reduced to the desired consistency we were left with a very seed-heavy sauce. I might try next time straining at least part of the raspberries through a sieve at the beginning to eliminate some of that. Overall, very tasty though! Made for PAC Spring 2009
- 1 cup raspberries
- 1 1⁄2 cups Burgundy wine (don't try to substitute cabernet or other dry wines, they will create a bitter, flat flavors)
- 1 tablespoon white sugar (or to taste)
- 1 teaspoon dried chipotle powder (or to taste)
Directions See How It's Made
- Combine wine and raspberries in a large sauce pan and stir often, crushing berries as the liquid heats up.
- Bring to a boil for 3 or so minutes.
- Lower liquid to a simmer and reduce, stirring often, until the sauce is thick and syrupy.
- Stir in sugar to taste. It should taste tart, not sour and not sweet like jelly.
- Stir in chipotle powder to taste.
- Set aside to cool.
- Drizzle sauce over grilled cedar planked salmon or atop other fish, chicken or pork.