Tree Top


Raspberry Dipping Sauce


170 g Tree Top S/P Seedless Raspberry Puree

12 g garlic, minced frozen

8 g extra virgin olive oil

60 g brown sugar

25 g Balsamic vinegar

10 g honey

30 g lime juice

0.20 g red pepper flakes

2 g sea salt

0.10 g ground black pepper

45 g cold water

1.20 g cornstarch



Put garlic, raspberry puree, brown sugar, vinegar, lime, pepper flakes, honey, black pepper and salt in a medium saucepan. Heat to a boil, stirring constantly.

Mix cornstarch and water into a smooth slurry. Add slowly to simmering mixture, continuously stirring. Turn to low and simmer for 15 minutes.

Cool and portion half the sauce into 1½ oz. boilable ez-peel portion pack and blast freeze. (Half the prepared sauce is used when cooking the chicken filling.)

Note:  See recipe Fiesta Raspberry Stuffed Chicken Wontons for a complementary dish.