Recipe
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.
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Nutrition Info
- Calories: 35
- 0g: Fat
- Cholesterol: 0mg
- Sodium: 135mg
- Carb: 9g
- Fiber: 2g
- Sugar: 6g
- Protein: 1g
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