Raspberry sauce with black pepper
A source of vitamins, antioxidants, and fiber, this sauce has a bright sweet-and-sour flavor with a spicy hint of black pepper. Perfect for boosting metabolism and adding variety to dishes.
Place the raspberries (500 g) in a saucepan. If using frozen raspberries, thaw them and add along with the juice. Add allulose (80 g), lemon (15 g), and bring to a boil.
Reduce the heat and simmer for 10 minutes until the berries are completely softened. Add black pepper (1 g), apple cider vinegar (15 g), and table salt (1 g), and heat for another 2-3 minutes.
Remove the sauce from the heat, cool to 50-60 °C, and blend until smooth. Return to the saucepan and heat for 1-2 minutes to even out the flavor. The sauce should be smooth and slightly thick.
Serve with roasted or baked chicken. Store in the refrigerator for 5-7 days.
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