David made a cute herb planter on our apartment balcony and one of the herbs we grew was sage….a lot of it. It sounded like a great idea at the time because homemade noodles with sage butter is delicious but we had so much more sage than we needed. I had the idea of combining it with raspberries to make a sauce for our pork chops one night and it turned out so well. It’s so easy to make too.
Another hot tip: put the sauce in an ice cube tray and freeze to store it for later in individual servings.
Ways to use raspberry sage spread/sauce:
- On pork chops
- On toast (with added sugar or honey)
- On a cracker with cheese, like brie
- On a piece of chocolate, if you’re daring
- On a peanut butter and jelly sandwich, with a sagey twist
Homemade Raspberry Sage Spread
This recipe really depends on how much sage you have to use. Feel free to increase ingredients if you have a lot of it.
Ingredients
Bag of frozen raspberries (approximately 10 ounces)
Handful of fresh sage leaves (approximately 5 large), finely chopped
Pinch of salt
2 Tablespoons of sugar
Directions
- Add all ingredients to a saucepan or pot until it comes to a boil
- Reduce heat to low for 10-15 minutes, stirring occasionally to prevent any burning
- Reduce until it thickens slightly and there is no more water simmering on the top
- Add to a jar or your food
