I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!
- 200g raspberries (fresh or frozen)
- 1/8 cup white chia seeds
- 1/8 cup water
- 1 tsb balsamic vinegar (flavoured ones work well here, I used fig and guava with success)
- Using a fork, gently mash the raspberries. Add the water and vinegar and stir to combine.
- Add the chia seeds and continuously stir until starting to thicken. Put aside in the fridge for 5 minutes and stir again (if too thick at this stage, add small amounts of water until it thins out). Return to the fridge until ready to serve.
For example – roasted turkey with spinach, slaw and a sweet potato and pumpkin smash!