Raspberry Sauce for Duck and Poultry:

This is a loose recipe, I have made it many times and do not follow a set recipe. The key to the recipe is raspberry preserves and orange juice, you can wing the rest.

1	16 oz. jar Raspberry Preserves, with seeds and pieces of raspberry in it. Not jelly
2	cups Fresh squeezed orange juice
1/2	cup brown sugar, You can also use regular cane sugar and adjust sweetness to your taste
        Juice of one lime, lemon or both, fresh squeezed
        Lemon and/or lime zest
1/8	cup vinegar
1	tablespoon cornstarch, Mixed with 2 tablespoons water to make a slurry

Simmer all ingredients except the cornstarch slurry for 15 or 20 minutes.

Slowly add the cornstarch slurry until mixture starts to thicken.

Serve with duck and wild rice. 

I glaze the duck the last 15 minutes of cooking with the sauce. 

Enjoy,

Gary Wiviott

