CHICKEN WITH RASPBERRY RED WINE SAUCE
Make and share this Chicken With Raspberry Red Wine Sauce recipe from Food.com.
Provided by sarikat
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Spray 9"x13" glass baking dish with non-stick canola spray.
- Cut chicken breasts in half, if weighing more than 8oz each.
- Sprinkle both sides of chicken pieces with garlic salt and pepper.
- Place chicken pieces in baking dish and bake 10 minutes.
- Meanwhile, in small pot on stove top, combine 1/3 cup of the wine, all the raspberry preserves, the dry mustard, the dash of cayenne pepper, and 1 teaspoon of the vanilla extract. Bring to a simmer over medium heat and cook 5 minutes or until slightly reduced.
- Remove chicken pieces from oven and brush them with half the cooked raspberry mixture (reserve other half for sauce).
- Pour 1/3 cup red wine into the chicken dish and bake an additional 10-15 minutes until cooked completely, basting chicken 2-3 times with dish juices.
- In same small sauce pan, combine reserved raspberry mixture, remaining 1/3 cup red wine, remaining teaspoon vanilla extract, and raisins. Bring to a simmer over medium heat and cook 2-3 minutes or until raisins are plump.
Nutrition Facts : Calories 432.5, Fat 3.6, SaturatedFat 0.6, Cholesterol 56.6, Sodium 127.2, Carbohydrate 68.8, Fiber 2.4, Sugar 48.2, Protein 21.1
RASPBERRY RED WINE SAUCE
Four ingredients and 15 minutes is all you need to make this raspberry-red wine sauce.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 5
Number Of Ingredients 4
Steps:
- Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in wine. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken.
- Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
- Strain sauce; cool. Store covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 150, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg
WARM RASPBERRY RED WINE SAUCE FOR FISH, CHICKEN, OR PORK
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.
Provided by Palmen
Categories Low Protein
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine wine and raspberries in a large sauce pan and stir often, crushing berries as the liquid heats up.
- Bring to a boil for 3 or so minutes.
- Lower liquid to a simmer and reduce, stirring often, until the sauce is thick and syrupy.
- Stir in sugar to taste. It should taste tart, not sour and not sweet like jelly.
- Stir in chipotle powder to taste.
- Set aside to cool.
- Drizzle sauce over grilled cedar planked salmon or atop other fish, chicken or pork.
- Enjoy!
Nutrition Facts : Calories 107.2, Fat 0.3, Sodium 6.9, Carbohydrate 10.4, Fiber 2.2, Sugar 4.5, Protein 0.5
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
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
PORK TENDERLOIN WITH RASPBERRY SAUCE SUPREME
For a sweet main dish, try this fruity pork tenderloin. The delicious flavor will delight your guests and family.-Bernice V. Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Press each tenderloin slice to 1-in. thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3 to 4 minutes on each side. , Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes., stirring occasionally. Keep warm. , Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice. Serve with remaining kiwi slices and fresh raspberries if desired.
Nutrition Facts :
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
PORK LOIN WITH RASPBERRY SAUCE
Raspberries add rub red color and fruity sweetness to the sauce that enhances this savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish. -Florence Nurczyk, Toronto, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.
Nutrition Facts : Calories 322 calories, Fat 9g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 357mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.
RED WINE SAUCE FOR PASTA OR CHICKEN
Make and share this Red Wine Sauce for Pasta or Chicken recipe from Food.com.
Provided by ashlynn08
Categories Low Protein
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in a large saucepan over medium heat and add onion, garlic, and peppers.
- Saute for 3 minutes and add flour until incorporated.
- Add next 7 ingredients and bring to a boil.
- Once thickened, reduce heat to low and simmer for 10 to 15 minutes.
- If mixture becomes too thick add additional broth.
- Serve hot.
Nutrition Facts : Calories 175.3, Fat 9, SaturatedFat 5.6, Cholesterol 22.9, Sodium 526.8, Carbohydrate 10.9, Fiber 0.7, Sugar 4.7, Protein 2.4
COD WITH RASPBERRY SAUCE
My sister-in-law shared this recipe with me. I am not usually crazy about fish, but the fresh raspberry sauce makes this cod simply scrumptious. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Reserve 1/2 cup raspberries. In a small saucepan, combine water, brown sugar, vinegar and remaining raspberries; bring to a boil. Reduce heat; simmer, covered, until sugar is dissolved and raspberries have broken down, 4-6 minutes, stirring occasionally. Press raspberry mixture through a fine-mesh strainer into a bowl; discard seeds. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper; return to pan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced to 1/2 cup, 2-3 minutes., In a small bowl, stir butter until smooth. Stir in remaining salt and pepper. Spread butter mixture over fillets., In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Add fillets; cook 1-2 minutes on each side. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Serve with sauce. Top with reserved raspberries and, if desired, mint.
Nutrition Facts : Calories 363 calories, Fat 20g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 776mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 28g protein.
CHICKEN AND RED WINE SAUCE
I don't remember where I got this recipe. But was looking for something to do with some red wine I had left over and found this.A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy!
Provided by MARIA MAC
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat.
- Cook garlic in oil until tender.
- Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet.
- Sprinkle chicken with paprika and 1 cup brown sugar.
- Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
PORK CHOPS WITH RED-WINE SAUCE
A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.
- Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven; roast pork chops until they are cooked through, about 5 minutes more.
- Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve sauce over pork chops.
RASPBERRY HOT BARBECUE SAUCE
Have you finished off a jar of pickles? Instead of dumping the juice, consider this piquant barbecue sauce. The unique aroma of pickle juice combines with the fruity sweetness of raspberry to create a smooth sauce suited for general barbecue recipes.
Provided by A. Keskitalo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h20m
Yield 64
Number Of Ingredients 12
Steps:
- Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 13.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 186.3 mg, Sugar 11.6 g
RASPBERRY CHICKEN SANDWICHES
"The raspberry barbecue sauce makes my grilled chicken sandwiches special," writes Kelly Thornberry of LaPorte, Indiana. "I also use this sauce on meatballs, chicken wings and pork chops."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first four ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 1 cup for serving and remaining sauce for basting., Flatten chicken breasts to 1/4-in. thickness. Cut in half widthwise; place in a large resealable plastic bag. Add 2 tablespoons oil, salt and pepper. Seal bag and turn to coat. brush remaining oil over both sides of bread., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until no longer pink, basting frequently with raspberry sauce. Remove and keep warm., Grill bread, uncovered, for 1-2 minutes or until lightly browned on one side. Turn and top each piece of bread with a slice of cheese. Grill 1-2 minutes longer or until bottom of bread is toasted. Place a piece of chicken, lettuce and reserved raspberry sauce on half of bread slices; top with remaining bread.
Nutrition Facts : Calories 322 calories, Fat 19g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 713mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.
CHICKEN AND RED WINE SAUCE
A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
Provided by Robin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g
CHICKEN WITH RASPBERRY SAUCE
This tender marinated chicken gets a hint of sweetness when drizzled with a fruity sauce. I strain the mashed raspberries since our kids don't like the seeds. It's always a hit with rice pilaf and a salad. -Amy Ammann of Long Valley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.
Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 508mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
RED WINE BARBECUE SAUCE
Plan ahead this sauce needs to be refrigerated overnight before using, as the flavors will intensify. You can purchase liquid smoke in any of the major supermarkets. This is one of the best BBQ sauces I have tryed yet!
Provided by Kittencalrecipezazz
Categories Sauces
Time 32m
Yield 2 cups (approx)
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat.
- Add in garlic, onions, cumin and chipotle chile powder and crushed red pepper flakes (if using) stir with a wooden spoon for about 1 minute to release flavors.
- Add in wine; simmer for 2 minutes.
- Add in ketchup, vinegar, soy sauce and liquid smoke flavoring; mix to combine and simmer for 20-25 minutes longer (can simmer longer).
- Cool to room temperature and refrigerate overnight to blend flavors.
Nutrition Facts : Calories 340.4, Fat 14.3, SaturatedFat 2.1, Sodium 2355.2, Carbohydrate 38.4, Fiber 1.3, Sugar 29.8, Protein 4.7
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