Rasberry Raisin Sauce


  • 1 Tbsp Whole butter

  • 1 Tbsp Shallots, minced

  • ¼ cup Balsamic vinegar

  • 1½ cups Raspberry puree

  • ¼ cup Raisins

  • 1Tbsp Sugar

  • To Finish Sauce:

  • 1 Tbsp Whole butter

  • ¼ cup Whole raspberries (optional)

  • to taste Salt and Pepper


In small saucepan, melt butter and sauté shallots briefly. Add vinegar and reduce the amount of liquid by half. Add raspberry puree (This is made from blending or food processing thawed out frozen raspberries not in syrup or sugar. You may want to strain out the seeds if you think they are undesirable but it is not necessary) Add raisins.

Bring to a boil and simmer. Taste for sweetness. Add sugar if needed. Add more sugar than recipe calls for if needed. Simmer for about 5 minutes. Remove from heat, stir in butter and season with S&P. Fold in raspberries and serve warm. Sauces with butter must be heated up very slowly after they have been refrigerated because the butter will separate from the sauce so be careful after the first use.

Notes: This sauce was originally created for a baked ham at breakfast so I think it is perfect for ham but it would also be great with duck, roast pork, salmon (without raisins) and maybe some various types of game meat.