One time on Usenet, The Bubbo > said:
> 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.

That sounds really good, thanks!


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