|~ thawed raspberries on the stove ~|
Today's Kitchen Experiment: Raspberry Mustard dipping sauce.
I have a lot of raspberries in the freezer - it was a bumper year for me & I'm looking for new things to try with the berries.
|~ grainy mustard ~|
Cook the raspberries with sugar (2:1 or 3:1 ratio of berries to sugar, depends on how sweet you want the end result) til mixture thickens up slightly (15 minutes).
Throw in a couple tablespoons of grainy mustard or Dijon if that's all you've got. Or a mix of the two.
|~ raspberry mustard dipping sauce ~|
This is going to be great on chicken or with roast pork (might add sage if doing it with pork). The original recipe I saw this with was as a dipping sauce for fries cooked with duck fat & served with shredded duck meat....
(we had duck for Christmas dinner & I'm craving more...)
The hubby just had some with the tourtiere turnovers we made yesterday (see recipe here) & I think he approves...