Hot Raspberry Sauce

This sauce's sweet yet tangy, spicy flavor is excellent with roasted or grilled duck.

Prep Time {15 min}

Cook Time {50 min }


2 pkgs. (10 oz each) Frozen Raspberries

1 cup Duck or Chicken Stock

1 cup Red Wine

1/2 - 1 tsp. Ground Red Pepper*

2 Tbsp. Cornstarch

1/4 cup Cold Water


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1. Thaw raspberries and press through a fine sieve. Reserve juices (about 1 cup). Don't worry if there are some seeds in the juice.

2. Place juice, stock, wine and pepper in a small pan and bring to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to half of the original volume (about 35 minutes).

3. Pour sauce through cleaned sieve to remove all seeds. Mix cornstarch with 1/4 cup of cold water. Mix into hot sauce over medium-low heat until thickened.

*Adjust the amount of Ground Red Pepper for more or less spiciness.

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