Sweet Raspberry Soy Sauce
Sweet Raspberry Soy Sauce blends fresh raspberries with soy sauce for a bright, savory-sweet finish. Ideal for topping meat, fish, tofu, and vegetables.
4 Servings
Ingredients
- 6 ounces about 1 ⅓ cups fresh raspberries
- 1 ½ tablespoons regular soy sauce or tamari
Instructions
Prepare the Raspberries
- Rinse the raspberries thoroughly. Place them on a paper towel and allow them to dry completely. Excess moisture will dilute the sauce, so ensure the berries are fully dry before proceeding.
Puree the Raspberries
- Transfer the raspberries to a bowl or jar large enough to accommodate an immersion blender. Blend until smooth. The mixture will retain raspberry seeds; however, the remaining texture should be uniform.
- If an immersion blender is unavailable, mash the raspberries thoroughly with a fork.
Combine with Soy Sauce
- Add the soy sauce (or tamari) to the raspberry puree. Stir until fully integrated and the mixture is evenly combined.
Serve
- Spoon a small amount of the sauce over cooked meat, fish, vegetables, tofu, or other proteins.
- Serve at room temperature. This preparation is intended as a finishing sauce and is not designed to be cooked or heated.
Notes
To prepare Sweet Raspberry Soy Sauce gluten-free, substitute regular soy sauce with certified gluten-free tamari or coconut aminos. All remaining ingredients are naturally gluten-free; however, verify packaged tamari labels to ensure gluten-free compliance.