Lynn's Raspberry Strawberry
1 pint fresh raspberries
1 pint fresh strawberries
1/4 cup raspberry vinegar
1 lemon, juiced
1/2 cup (1 stick) unsalted butter
1 tablespoon minced garlic
1 tablespoon minced shallots
3/4 cup granulated sugar
1 teaspoon salt
Place berries, vinegar and lemon juice in blender container. Cover and blend
until pureed. Set aside.
In large, heavy saucepan, melt butter over medium heat. Add garlic and shallots.
Cook until tender, 2 to 3 minutes. Add berry puree, sugar and salt. Simmer for 5
minutes. Strain sauce to remove seeds, if desired. Serve sauce with grilled
chicken or pork tenderloin.
Serves 6 to 8. Sauce can be stored, refrigerated for up to 7 days. Reheat before
using.
Nothing is ever lost by courtesy. It is the cheapest of
pleasures, costs nothing, and conveys much. It pleases him who gives and
receives and thus, like mercy, is twice blessed.
- Erastus Wiman
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