Berry Glaze for Chicken* or Fish
2 teaspoons Olive oil, extra virgin
2 cloves Garlic, chopped
2 teaspoons Ginger, grated
2 cups Fresh seasonal berries, such
as raspberries, blackberries,
2 cups Chicken or vegetable stock
2 tablespoons Honey
1 teaspoon Dijon mustard
1 teaspoon Sweet soy sauce (optional)
1. Over high heat, heat a saucepan. Add the oil, garlic, and ginger,
sauté quickly, about 30 seconds.
2. Add the berries, stock, and honey; cook until the berries are tender
and the stock has reduced, about 10 minutes. Remove the sauce
from the stove and puree with a hand blender or blender. Strain
and place back into a saucepan.
3. Season with mustard and sweet soy sauce. Keep warm or refrigerate
until ready to use and reheat.
*Recipe may be used as a dipping sauce for grilled chicken fingers.
Source: Caprial’s Bistro, Portland, Oregon
National Food Service Management Institute
The University of Mississippi