Spicy Raspberry Cocktail Sauce
Change up cocktail sauce with red raspberry’s subtle sweetness that balances the burn of the horseradish.
Ingredients
- 1 ½ cups pureed IQF raspberries
- ¼ cup tomato paste
- 1 lemon zest and juice
- ¼ cup granulated sugar
- 3 tablespoon fresh horseradish grated
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sherry vinegar
- ¼ teaspoon cumin ground
- ¼ teaspoon coriander ground
- ¼ teaspoon cayenne ground
- ½ teaspoon salt Kosher
- ¼ teaspoon black pepper fresh ground
Instructions
- Place ingredients in a medium sauce pan and bring to a boil over medium high heat.
- Reduce heat to low. Stirring mixture occasionally to keep from sticking to the bottom or sides of the pan.
- Simmer on low heat until it reaches the correct consistency, about 10 minutes.
- Remove from heat and allow to cool.
- Place in a container and cover to refrigerate.
Nutrition
Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 135mg | Fiber: 2g | Sugar: 6g
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