Raspberry Dipping Sauce
Ingredients
- 170 g Tree Top S/P Seedless Raspberry Puree
- 12 g garlic, minced frozen
- 8 g extra virgin olive oil
- 60 g brown sugar
- 25 g Balsamic vinegar
- 10 g honey
- 30 g lime juice
- 0.20 g red pepper flakes
- 2 g sea salt
- 0.10 g ground black pepper
- 45 g cold water
- 1.20 g cornstarch
Directions
Put garlic, raspberry puree, brown sugar, vinegar, lime, pepper flakes, honey, black pepper and salt in a medium saucepan. Heat to a boil, stirring constantly.
Mix cornstarch and water into a smooth slurry. Add slowly to simmering mixture, continuously stirring. Turn to low and simmer for 15 minutes.
Cool and portion half the sauce into 1½ oz. boilable ez-peel portion pack and blast freeze. (Half the prepared sauce is used when cooking the chicken filling.)
Note: See recipe Fiesta Raspberry Stuffed Chicken Wontons for a complementary dish.