S'mee wrote:
> One time on Usenet, "Bob Terwilliger" > said:
>
> <snip amazing menu>
>
>> Goose Breast with Blackberry Sauce
>
> This sounds wonderful, and reminded me of a question I've got for
> RFCers: I have some raspberry jam I want to use up and thought about
> making a sauce for chicken. Beef marinades are pretty easy -- good
> vinegar, oil, aromatics (onion, lemon, etc.), and seasoning. But IIRC,
> vinegar isn't a good idea for chicken. Or am I thinking of something
> else? What would you do to turn regular jam into a nice sauce?
>
>

I've done raspberry jam with lime juice and chili powder for a quick sauce for
both chicken and pork. I just add lime juice to the jam until it becomes thin
enough and add chili powder to taste. I use Penzey's chili con carne because
it has good flavor with no heat and I can add and adjust the heat with
cayenne.

--
..:Heather:.
www.velvet-c.com