l pint fresh raspberries
l pint fresh strawberries
l/4 cupraspberry vinegar
l lemon, juiced
l stick butter
l tbsps. minced garlic
l tbs. minced shallots
3/4 cup granulated sugar
l tsp. salt
Place berries, vinegar and lemon juice in a blender container. Cover and boend until pureed. Set aside. In a large heavy saucepan, melt butter over med. heat. add garlic and shallots. Cook until tender, 2 to 3 mins. Add berry puree, sugar and salt. Simmer for 5 mins. Strain sacue to remove seeds. Serve sauce with grilled chicken or pork tenderloin. Sauce can be stored, refrigerated, for up to l week. Reheat before using
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