recipe: Raspberry Mustard Marmalade Sauce enhances poultry and pork dishes
Mary Bilyeu, Contributor
The sauce smells so lovely as it cooks - sweet and tart with fruit and marmalade, with a bit of tang from mustard. And the color of the finished product is so intense! Whether poured over poultry or pork, spread onto a sandwich, served as a dip for chicken fingers, or any other use you can think of, this sauce is a great enhancement.
Raspberry Mustard Marmalade Sauce
1 cup raspberries 2 tablespoons white wine 2 tablespoons orange marmalade 1 tablespoon Dijon mustard pinch of kosher salt
Place the raspberries and wine into a small saucepan. Bring to a boil, then turn heat down to low; stir to mash the raspberries. Stir in the marmalade, mustard, and salt, then cook 1 more minute just heat through.
Makes about 2/3 cup.
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