Gluten-Free Raspberry Vinaigrette Marinade and Sauce

Raspberry vinegar produces a darker, nicer looking meat when grilled. It helps produce those nice, dark grill marks, which every chef desires. Using a raspberry vinegar is a quick and easy trick. Anything with sugar or fructose (all fruit contains fructose) creates a darker crust on meat, whether fried or grilled. I often use balsamic vinegar, but was attracted to this raspberry vinegar while shopping when I was hungry! Gee, my tastes sure have changed. Years earlier I would have purchased junk food, like chips.

You do not have to spend money on high priced vinegar, though. You can make your own either using concentrated juice or adding a little water to some fresh raspberries to a small sauce pan and cooking on top of the stove, pureeing it in a blender or food processor and then straining it through a sieve. Either way, you then add distilled white vinegar and you have yourself a gourmet vinegar! Making your own with allows you to use a no sodium vinegar, like rice vinegar, for those who are on a low-sodium diet, not to mention if you use fresh fruit it’s healthier!


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If you are looking just for a darker color for your meat or some nice grill marks, you don’t have to marinated it for hours, just about 5 minutes. Just pour some in a bowl and flip flop the meat every minute or so. Then preheat your grill or pan and cook until desired temperature.

Traditional Marinade

Otherwise for a more tender meat, marinade for at least 4 hour or overnight, flipping the meat or tossing it in a tightly covered bowl 2-4 times.

Low-carbers get a little sugar, here, but no as much as they would with barbecue sauce, and still have a little extra flavor.

Grilling Tips

  • Allow your steak to sit at room temperature prior to cooking. It will cook more evenly this way.
  • Do not salt your meat prior to grilling. Salt draws out the juices. Salt and pepper right before it’s done. However, something I just learned, which I have not yet applied, is that salting the sides of the meat helps to pull the juices from the outside, creating a caramelize texture on the surface of the meat.

Meanwhile, find a recipe below for a raspberry vinaigrette marinade. Cook it over the stove and thicken with starch if you desire to serve it as a condiment instead of ketchup.

Gluten-Free Raspberry Vinaigrette Marinade and Sauce

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Yield: Serves 6.

Gluten-Free Raspberry Vinaigrette Marinade and Sauce

A homemade gluten free raspberry marinade recipe with optional instructions to create a thick savory raspberry sauce.

Ingredients:

  • 1/4 cup extra virgin olive oil, divided
  • 1 small onion, chopped finely
  • 3 cloves garlic, finely minced or grated
  • 12 oz. frozen raspberries
  • 1/4 cup agave syrup
  • 1/4 cup white distilled vinegar
  • 1 Tablespoon pineapple or orange juice
  • 1/4 teaspoon ground ginger (optional for heat)
  • Salt and pepper to taste
  • 2 teaspoons cornstarch
  • 1 Tablespoon water

Instructions:

    To Make the Raspberry Condiment Sauce:
  1. Preheat 1 tablespoon oil in a medium-size saucepan over medium heat.
  2. Add onions and saute over low heat until translucent.
  3. Add garlic and saute until fragrant, about 1 minute.
  4. Add remaining oil, raspberries, agave syrup, vinegar, juice, and if using, ginger.
  5. Cook until raspberries are tender.
  6. Using an immersion blender, stand blender, or food processor, puree until smooth.
  7. Return to pan, if using a stand blender or food processor over medium-high heat.
  8. Make a slurry with the starch and water and add to saucepan. Stir constantly until thick.
  9. Remove from heat, allow to cool, and refrigerate leftovers, covered.
  10. Use on steaks, hamburgers, pork or chicken.
  11. To Make the Raspberry Vinaigrette Marinade:
  12. Add everything to a bowl except the cornstarch. Whisk to combine and add meat.
  13. Marinade covered and refrigerated, for 4 hours or overnight, turning over at least once an hour.

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