This was surprisingly tasty. I wasn't quite sure what to expect, since I'd never thought of pairing raspberries with pork. I served the sauce in ramekins because it was on the thin side, and we just dipped our pieces of pork into it. The sauce will thicken slightly once you remove it from the heat but not a whole lot. My boyfriend, whom I figured would hate the sauce, ended up eating it by itself with a spoon. I discovered at the last minute that I did not have white wine vinegar, so I had to substitute rice vinegar. I did not have orange juice, so I squeezed the juice from an orange. I used Italian seasoning in place of the sage and thyme, and I used raspberry preserves rather than jam (personal preference.) I felt the sauce was a little too sweet, so I will most likely try experimenting next time with different additions to reduce the sweetness. I also think I might like the sauce better with chicken. At any rate, the sauce from this recipe will definitely be repeated!
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