RASPBERRY MARINADE
This is a wonderful marinade for chicken!
Provided by KMKIDMAN5
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 4h45m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, combine raspberry jam, pineapple juice, soy sauce, rice vinegar, garlic, and basil. Add chicken breasts, and turn to coat evenly. Cover, and refrigerate for at least 4 hours.
- Preheat grill for medium heat, and lightly oil grate.
- Cook chicken breasts on grill until meat is no longer pink, and juices run clear.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 20.4 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 2.5 g, Protein 29.4 g, SaturatedFat 0.4 g, Sodium 1886.6 mg, Sugar 15.4 g
RASPBERRY MARINADE
Another recipe that is adapted from several I have seen at various websites. Many recipes use brown sugar, but since I was out of brown sugar, I decided to experiment with raspberry preserves. Sweet & tangy with a bit of a garlic and red pepper bite.
Provided by Denise
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large freezer bag.
- Add chicken or chops and marinate in refrigerator for 1-4 hours.
- Bake chicken or chops at 350 degrees, basting frequently with the remaining marinade.
- For chops, bake approximately 35-40 minutes (depending on thickness).
- For boneless chicken breasts, bake for 25 minutes.
RASPBERRY SAUCE
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
RASPBERRY SAUCE
Steps:
- Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.
FRESH RASPBERRY SAUCE
Steps:
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
RASPBERRY SAUCE
I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Provided by The_Tattooed_Chef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g
GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE
This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn.
Provided by Annie H
Categories Raspberries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
- Combine remaining ingredients; pour evenly over chicken breasts.
- Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
- Turn occasionally.
- Remove chicken from marinade, reserving marinade.
- Arrange in one layer in greased 9x13-inch pan.
- Pierce skin in several places with sharp knife.
- Cover with foil.
- Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
- After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
- For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
- Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
QUICK RASPBERRY JAM
To preserve the fresh taste of raspberries, this method for jam uses just a little sugar and cooks the fruit for less than 10 minutes. The wide surface area of a skillet helps the berries break down and the sugar melt into syrup quickly. The resulting jam can be refrigerated or enjoyed right away while it's still warm. Tangy and not too sweet, it's delicious slathered over biscuits, scones or toast, spooned over yogurt or oatmeal, or used in savory dishes, like biscuit breakfast sandwiches or grilled pork.
Provided by Genevieve Ko
Categories jams, jellies and preserves
Time 10m
Yield About 2/3 cup
Number Of Ingredients 3
Steps:
- Combine the raspberries, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1 to 2 minutes.
- Reduce the heat to medium-low and cook, stirring often and gently smashing the berries, until the liquid thickens to the consistency of syrup, 4 to 5 minutes. Skim off and discard any pale pink foam on the surface. Remove from the heat.
- Cool until warm or room temperature to use immediately or transfer to a jar and refrigerate until ready to use. The jam can be refrigerated for up to 1 week.
PORK CHOPS WITH RASPBERRY SAUCE
Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.
Provided by Robin Seidel
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
- Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
- In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 14.9 g, Cholesterol 7.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.3 g, Sodium 166.9 mg, Sugar 13.4 g
RASPBERRY SAUCE
Serve this raspberry sauce with Red Currant and Lemon Tartlets.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.
EASY RASPBERRY SAUCE
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
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