- 2 cups raspberries
- 1 cup water
- 1 clove garlic, finely minced
- 1 tablespoon balsamic vinegar, or to taste
- 1 pinch rosemary
- 1 pinch oregano
- 1 dash salt and pepper
- 1/4 teaspoon guar gum, or less
- In a sauce pan over medium heat, add the water, berries, vinegar, garlic, rosemary, oregano, salt and pepper. Cook for about 10 minutes until the berries have broken up and formed a sauce. If you intend to strain the sauce to remove the seeds, garlic bits and herb leaves this is when to do it. Simply pour through a strainer and push the pulp through using the back of a spoon.
- Taste and adjust seasoning. Careful, it will be hot.
- To thicken the sauce, add a pinch of guar gum (up to 1/4 tsp) and stir vigorously. It takes a bit of time for the guar gum to thicken fully (about 3 minutes). It does not have to be on the heat to thicken. If you accidentally get it too thick then just add more water.