4 (6 ounce) containers of fresh red raspberries
½ cup of honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup
Place raspberries in bowl of blender or food processor and process until smooth. You may remove seeds by pressing mixture through a fine sieve.
Whisk together raspberry puree and honey in a large bowl.
Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved-about 2 minutes, but do not stir during those two minutes.
Stir the sugar mixture and the remaining 1 cup of water into the raspberry puree.
Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath and whisk until cool. Pour cooled puree into a 9X13 baking dish and cover in freezer until solid—about 6-8 hours.
Transfer frozen puree to a blender or food processor and process until smooth.
3 Quick Holiday Drink Recipes
1 liter Rapidan River Raspberry wine
1 liter cranberry ginger-ale
1 liter Rapidan Semi-Dry Riesling
1 liter apple cider
1 tablespoon pumpkin pie spice
1 liter Rapidan River Peach Wine
1 pint pomegranate juice
1 liter lemonade
Chicken with Raspberry Sauce
¾ cup seedless raspberry preserved, divided
½ cup raspberry vinegar
½ cup unsweetened pineapple juice
¼ cup reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon curry powder
6 boneless skinless chicken breast halves (1 ½ pounds)
¼ cup unsweetened raspberries
In a bowl, combine ½ cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.
Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours.
Coat grill rack with nonstick cooking spray before starting grill. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-8 minutes on each side or until juices run clear.
In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.