This savory sweet-tart sauce works well with chicken or pork.

Ingredients:

• 1 tablespoon olive oil

• 1 cup raspberries (preferably fresh, but frozen will work)

• ¾ cup chicken broth

• ¼ cup Sherry Vinegar

• 1 tablespoon minced shallot

• 2 teaspoons chopped fresh thyme (or a heaping ½ teaspoon dried thyme)

• 2 tablespoons honey (divided)

• 1 teaspoon cornstarch (optional)

  Preparation:
  1. In a small saucepan, saute the shallot until just translucent (before it begins to brown)

  2. Add the chicken stock, vinegar, raspberries, thyme, and 1 tablespoon of honey and bring to a boil.

  3. Lower heat to a hot simmer and reduce by 2/3. (You will have less than a half-cup of liquid.)

  4. Remove from heat and strain through a sieve to remove the solids.

  5. Return the reduced liquid to the saucepan over low heat. Adjust the sweetness if needed by adding the reserved 1 tablespoon of honey.

  6. If the sauce is too thin, mix the cornstarch with 2 tablespoons of cold water or chicken stock and add the slurry to the hot liquid while stirring.

  7. Add a pinch of salt and pepper if desired.

  8. Set aside. You can rewarm the sauce just before serving it with the chicken or pork.

  1. *Note: for more sauce, double the ingredients.