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Raspberried Vegetables

Yankee Plus Dec 2015


Raspberried Vegetables
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Looking for a different way to prepare your daily vegetables? We have a recipe for you: steamed vegetables in a sweet-and-sour raspberry sauce! This unusual dish is a cinch to prepare. The sauce can be made ahead, stored in the refrigerator for up to a week, and served warm or cold. You can substitute other vegetables for the ones suggested below.

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  • 2 cups fresh or frozen unsweetened raspberries
  • 1/2 cup orange juice
  • 3 tablespoons cider vinegar
  • 3 to 4 tablespoons honey
  • 3 tablespoons olive oil
  • 1/4 to 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1 large head cauliflower, cut in bite-size pieces
  • 1 large bunch broccoli, cut in 2-inch pieces
  • 1 pound brussels sprouts, halved if large


In a saucepan, combine the raspberries, orange juice, vinegar, and honey. Bring to a boil, then reduce the heat to medium and cook, uncovered, for 5 minutes. Remove from the heat and cool to room temperature. Stir in the olive oil, salt, and garlic. Taste to adjust the seasonings. Place in a serving bowl and set aside.

Steam the vegetables until just tender. Serve warm or hot with the raspberry sauce drizzled over the top.

Updated Thursday, May 23rd, 2002

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