Date: June 2, 2011

Author: April

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Red devil sauce

Sweet and warm perfect for steak, venison, pork, chicken etc. Makes a nice pretty red color…feel free to alter to your taste or substitute vinegars

1 cup raspberries 4 rounded tablespoons brown sugar 2 tablespoons worcestershire 2 tablespoons balsamic vinegar
1 tablespoons apple cider vinegar 4 tablespoons ketchup or tomato paste 1 teaspoon hot sauce (anything BUT Tabasco yuck)
1 teaspoon sea salt
1 teaspoon fresh ground pepper

Combine in pot on med high until boiling, reduce heat and simmer for at least ten mins or until thickened next and optional, strain out seeds and serve

I made this ahead of time and then added some to the pan just after removing the steaks, we tried both the reheated/pan sauce vs the room temp. Both were good, Hubby liked reheated and fat flavored version but it made the sauce look greasy on the plate. I liked the room temp slightly sweeter one and it looked beautiful 🙂
If you try this let me know how you did yours

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Author: April

Health starts from the inside out, your body is designed to heal itself. That is why quality, traditional, real food is so important to me. Listen to your gut, literally!

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