Created By: Gillian Fein
This sauce has a lovely garnet color and pairs well with pork, chicken, your favorite cheeseboard, or layered with Greek yogurt in a parfait. Ginger gives it surprising yet balanced complexity.
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- 2 Packages (6 ounces each) Driscoll's Raspberries
- 1 Tbsp. freshly grated ginger
- 1 Tbsp. water
- 1 Tbsp. fresh lemon juice
- 1 Tsp. vanilla extract
- 2 Tablespoons chia seeds
- 1 Tbsp. maple syrup (optional)
PLACE 2 packages raspberries into a medium saucepan.
ADD 1 tablespoon grated ginger, 1 tablespoon water, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.
COOK raspberries over medium-high heat for 2-3 minutes or until raspberries begin to break down.
REDUCE heat to low and SIMMER for 30 minutes while STIRRING occasionally.
REMOVE from heat.
ADD 2 tablespoons chia seeds and 1 tablespoon maple syrup (if using).
STIR to combine ingredients.
TRANSFER to an airtight container.
SERVE immediately or STORE in refrigerator for up to 5 days.