Balsamic-Raisin Sauce for Roasted Vegetables
Serve this sauce over roasted vegetables such as carrots, zucchini, broccoli, squash or cauliflower to make eating your vegetables a sweet and savory new experience. With no fat, it's a great alternative to cheese sauce.
- 3/4 cup chicken broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons frozen apple juice concentrate, thawed
- 1 teaspoon cornstarch
- 1/2 cup Sun-Maid Natural Raisins or Sun-Maid Muscat Raisins
- 1/4 teaspoon dried thyme leaves
COMBINE all ingredients in small saucepan. Mix well.
COOK over medium heat until mixture boils.
COOK 10 minutes, until mixture is thick and reduced.
POUR mixture in food processor or blender. Process until raisins are chopped.
SERVE over roasted or grilled vegetables.
Makes 1/2 cup.
Nutrients per Serving (2 tablespoons): Calories 101; Protein 0.7g; Fat 0.1g (Sat. Fat 0g); Carbohydrates 23g; Dietary Fiber 1.5g; Cholesterol 0mg; Sodium 190mg