3 cups fresh raspberries
2 tbsp. honey
1 tbsp. balsamic vinegar
¼ tsp. ground cinnamon
¼ tsp. freshly ground nutmeg
In a blender or food processor, combine all the ingredients and puree until smooth. Pass the puree through a fine-mesh sieve placed over a bowl, pressing firmly on the solids with a rubber spatula or the back of a wooden spoon to extract all the juice. Scrape the inside of the sieve periodically to dislodge any seeds that may be plugging the holes. Keep pushing the pulp firmly through the sieve until all that is left is a small number of seeds. Cover the puree and refrigerate until ready to use. Makes about 1 cup. Serve with grilled fish or chicken.
Raspberries are very delicate and are harvested from June through October. A one-cup serving has about 64 calories, 8 grams of fiber and 54% of the RDA of Vitamin C.
