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Fresh raspberries are highly
perishable. Use fresh berries as soon as possible after picking or purchasing to
ensure the best flavor, appearance and nutrient content. If you do not plan to
use the berries immediately, remove them from containers, arrange in a single
layer in a shallow container, cover loosely and refrigerate.
Use fresh raspberries within one to two days for best quality. Wash berries
quickly in cold water just before using. Don’t soak raspberries; lift them
gently from water and drain well. Let berries air dry, or gently pat them dry
with a paper towel.
You can use raspberries of any color interchangeably in recipes. Also,
raspberries can be substituted for strawberries in most instances. |
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Chicken in Raspberry Sauce
6 boneless chicken breasts
1/2 C. raspberry preserves (fruit type only)
1/2 C. frozen pineapple juice concentrate (thawed)
1/2 C. soy sauce
2 T. rice wine vinegar
1/2 t. chili powder
1/2 t. curry powder
1/2 t. garlic powder
1/4 C. fresh raspberries mashed
Garnish:
1/4 C. fresh raspberries
Combine preserves, pineapple juice concentrate, soy sauce, vinegar, spices and
crushed raspberries.
Add chicken to a baking dish. Pour the sauce over it. Bake covered for 35 - 40
minutes at 350°F.
Remove from oven and transfer chicken to serving platter. Top with pan juices.
Garnish with fresh berries.
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