Warm Raspberry Red Wine Sauce for Fish, Chicken, or Pork

READY IN: 17mins
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

Ingredients Nutrition

  • 1 cup raspberries
  • 1 12 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)


  1. Combine wine and raspberries in a large sauce pan and stir often, crushing berries as the liquid heats up.
  2. Bring to a boil for 3 or so minutes.
  3. Lower liquid to a simmer and reduce, stirring often, until the sauce is thick and syrupy.
  4. Stir in sugar to taste. It should taste tart, not sour and not sweet like jelly.
  5. Stir in chipotle powder to taste.
  6. Set aside to cool.
  7. Drizzle sauce over grilled cedar planked salmon or atop other fish, chicken or pork.
  8. Enjoy!

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