Recipe by Ananda Eidelstein
- Makes 2 cupsServings
- 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tbsp. molasses
- 1/2 tsp. Worcestershire sauce
- 1 half-pint container raspberries
- 3 tbsp. chopped fresh cilantro
In a saucepan, simmer ketchup, apple cider vinegar, molasses and Worcestershire sauce over medium-high, stirring often, until thickened slightly, about 8 minutes. Add raspberries; cook until berries begin to break down, about 2 minutes. Add chopped fresh cilantro. Brush on grilled chicken as it cooks.
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