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Ingredientes
- 1/2 c. fresh raspberries divided
- 1/2 jar fruit-sweetened raspberry preserves - (3/8 c.)
- 1/2 c. frzn pineapple juice concentrate thawed
- 1/4 c. low-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1/2 c. minced fresh basil
- 1/2 tsp garlic pwdr
- 1/2 tsp curry pwdr
- 1/2 tsp chili pwdr
Direcciones
- Set aside 1/4 c. of the raspberries for garnish. In a medium bowl, combine all the remaining ingredients and blend thoroughly.
- Pour sauce over chicken or possibly fish, cover, chill, and marinate two hrs to overnight. Grill, bake, or possibly broil as desired. To use remaining marinade as a sauce, bring to a boil, simmer 5 min, and serve. Garnish with the reserved berries.
- This recipe yields 1 3/4 c. sauce.
- Yield: 1 3/4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 308g | |
| Calories 342 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3614mg | 151% |
| Potassium 1007mg | 29% |
| Total Carbs 78.49g | 21% |
| Dietary Fiber 6.4g | 21% |
| Sugars 67.08g | 45% |
| Protein 7.35g | 12% |
