Try this Raspberry-Curry Sauce recipe, or contribute your own.
Suggest a better descriptionSet aside 1/4 cup of the raspberries for garnish. In a medium bowl, combine all the remaining ingredients and blend thoroughly. Pour sauce over chicken or fish, cover, refrigerate, and marinate two hours to overnight. Grill, bake, or broil as desired. To use remaining marinade as a sauce, bring to a boil, simmer 5 minutes, and serve. Garnish with the reserved berries. This recipe yields 1 3/4 cups sauce. Source: "CHEF DU JOUR - (Show # DJ-9246) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "1 3/4 cups" Recipe by: Carrie Latt Wiatt
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 1 servings | ||
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Calories: 110 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1882mg | 65 % | |
Potassium 320mg | 8 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 21.3g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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