Raspberry Sauce

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This is a sweet and savory raspberry sauce that goes well with chicken,  duck and pork.   The addition of heavy cream makes the sauce a lovely shade of pink!  If raspberries are out of season or too expensive at the market,   try  Bing cherries or any other fruit you like!

2 Tbs. olive oil

3 Tbs. minced shallots

6 Tbs.  raspberry vinegar

1/2 cup chicken stock (approximately)

1 Tbs. sugar

1/2 cup raspberries

Small amount of heavy cream (as much as you like or none at all)

salt and pepper to taste

In a saute pan,  heat olive oil and saute shallots until translucent but not browned.  Add vinegar and stock and allow to reduce slightly.   Add sugar.  Add cream and stir gently.  Stir in berries.  Taste and add salt and pepper as needed.  Spoon over meat.

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