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?


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~