Raspberry Sauce: Salsa de Frambuesa

The ciervo [deer] will be with done with salsa de frambuesa (raspberry sauce). With fresh raspberries running 13 € per kilo [$10 a pound] it's looking pricy. Using frozen rasps or a jam would have been alternatives but I didn't want all that sugar from the jam and the frozen ones leave me with ¾ of a bag of leftovers.
So fresh it would be.

Time required: took me all of 10 minutes (including cleaning up the equipment)

Raspberry Sauce : Salsa de Frambuesa

  • 2 T honey
  • 3 T Jack Daniels
  • 1 t red wine vinegar
  • 200 g raspberries [7 oz]
  • stick mixer
  • very small saucepan
  • small wooden spoon
  • chinois (sieve / strainer)
  • bowl
  • funnel
  • plastic squeeze bottle
  • spatula ( to scrape remnants of sauce from the saucepan &/or bowl)
  1. Put honey, Jack and vinegar into the saucepan
  2. Boil vigorously (to remove alcohol kick from the JD)
    • Stirring with the little wooden spoon
  3. Meanwhile, stick mix [crush / mush] the raspberries
  4. Add raspberries to honey-Jack mixture
  5. Bring to a boil, stirring
  6. Taste, carefully, for sweet / tart balance (adding either honey or vinegar to adjust it)
    • You want the tartness and flavour [flavor] of the raspberries to come register but with a sweet aftertaste
  7. Strain through your chinoise into a bowl
  8. Funnel into the squeeze bottle
  1. If you've drunk up all the Jack Daniels you can try Canadian Club or some other smooth whiskey / bourbon
Later, when I fry the deer steaks I'll deglaze the pan with white wine (as per always) and add some of this raspberry sauce to mix the meat and sauce flavours and serve it with the meat. Drizzled over the meat a little and somewhat more to one side. Hmm, maybe red wine deglaze would be better for venison.

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