1/4 cup raspberry jam (ideally seedless)
3 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
1/2 tsp orange zest (optional)
1/2 tsp fresh thyme leaves (optional)
Pour all the ingredients into a bowl and whisk well to combine. Use a raspberry jam and Dijon mustard that you'd eat in other dishes.
Makes enough for about 2 to 2 1/2 pounds of meat
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