The Dreaded Red Menace
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
hot chili peppers
|
*
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | cup |
raspberry vinegar
|
|
| 1 ½ | cups |
raspberries
unsweetened |
|
| ⅓ | cup |
orange juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
hot chili peppers
|
*
|
| 15 | ml |
orange zest
grated |
|
| 237 | ml |
raspberry vinegar
|
|
| 355 | ml |
raspberries
unsweetened |
|
| 79 | ml |
orange juice
fresh |
|
Directions
Use the plastic blade for raspberries and other similar berries.
Combine the chiles, orange zest, and vinegar in a heavy nonreactive pot and bring to a boil.
Reduce the vinegar to ⅓ cup, strain, and discard the solids.
Return the vinegar to the saucepan. Purée the raspberries in a food processor fitted with a plastic dough blade.
(A steel blade will crush the seeds, which will lend a bitter taste to the food.) Then strain.
Add the raspberry purée to the vinegar and simmer over low heat for 20 minutes.
Cool to room temperature and add the orange juice.
The marinade will keep in the refrigerator in an airtight jar for 1 to 2 weeks.
