Raspberry Gastrique with Anise Recipe

Ingredients:

• 1 c fresh raspberries
• 1/2 c red wine vinegar
• 1/4 c honey
• 2 star anise pods
• Pinch salt
• Pinch black pepper

Directions:

Prepare the Raspberries: Wash and gently crush the raspberries in a bowl.

Combine Ingredients: In a saucepan, combine the crushed raspberries, red wine vinegar, honey, star anise pods, salt, and black pepper. Stir well to combine.

Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the mixture has thickened and reduced by about half. Stir occasionally.

Strain: Remove the saucepan from the heat and strain the liquid through a fine-mesh sieve into a clean container. Discard the solids, including the star anise pods.

Cool: Allow the raspberry gastrique to cool to room temperature.

Storage: Transfer the gastrique to an airtight container and store it in the refrigerator. It can be stored for up to two weeks.

Nutritional Information

(per 2 tablespoons)

Calories: Approximately 50
Total Fat: 0g
Total Carbohydrates: 13g
Sugars: 12g
Protein: 0g

Notes

This raspberry gastrique is a delightful addition to many dishes, such as salads, grilled meats, or desserts. It has a sweet and tangy flavour with a hint of anise, making it a versatile and flavourful condiment. Enjoy experimenting with it in your culinary creations!

Options

Alternative sweetening options:

Maple Syrup: Replace honey with maple syrup for a unique, slightly earthy sweetness.

Agave Nectar: Use agave nectar for a milder, honey-like sweetness with a lower glycemic index.

Brown Sugar: Substitute honey with brown sugar for a deeper, caramel-like sweetness.

Stevia: If you prefer a sugar-free option, use a few drops of liquid stevia or stevia powder to sweeten your gastrique.

Alternative flavouring enhancements:

Citrus Zest: Add the zest of an orange, lemon, or lime for a bright citrusy twist.

Fresh Herbs: Experiment with fresh herbs like basil, thyme, or mint to add a refreshing herbal note. For example, take 2-3 sprigs of fresh spearmint and gently bruise the leaves by crushing them slightly with your fingers to release their flavour. Add the bruised herb sprigs to the saucepan along with the other ingredients.

Spices: Try cinnamon sticks, cloves, or cardamom pods instead of anise for a warm, spicy flavour.

Balsamic Vinegar: Combine raspberry gastrique with a splash of balsamic vinegar for a complex, sweet and tangy profile. Below I provide a balsamic vinegar recipe to illustrate how to add the balsamic vinegar.

Red Pepper Flakes: If you like a bit of heat, add a pinch of red pepper flakes for a spicy kick.

Mix and match options to create a raspberry gastrique that suits your taste preferences and the specific dishes you plan to use it with.

Fresh spearmint infuses the gastrique with a delightful minty freshness, making it a perfect accompaniment for lamb dishes, fruit salads, or even drizzled over ice cream. Adjust the amount of spearmint to your taste preference, keeping in mind that spearmint can have a strong flavour. A little goes a long way.

Raspberry Gastrique with Balsamic Vinegar and Cardamom

Here’s a detailed raspberry gastrique recipe enhanced with balsamic vinegar and cardamom pods, along with instructions on how to use whole cardamom and toast the seeds for the best flavour. I’ll also briefly explain the differences between various varieties of cardamom:

Ingredients:

• 1 c fresh raspberries
• 1/2 c red wine vinegar
• 1/4 c honey (or your preferred sweetener)
• 2 cardamom pods (green or black)
• 2 tbsp balsamic vinegar
• Pinch salt
• Pinch black pepper

Directions:

Preparing Cardamom:

Choose Cardamom Pods: You can use either green or black cardamom pods. Green cardamom is more commonly used and has a sweeter, floral flavour, while black cardamom has a smoky, earthy flavour. For this recipe, I use green cardamom.

Crack the Pods: Take 2 green cardamom pods and gently crack them open with the flat side of a knife. This releases the aromatic seeds inside. I place the pods inside paper towel before cracking to prevent the seeds from rolling about.

Extract Seeds: Remove the seeds from the cracked pods. You can do this by carefully opening the pods and collecting the seeds.

Toast the Seeds: In a dry skillet over low heat, toast the cardamom seeds for about 2-3 minutes until they become fragrant. Be cautious not to burn them. Toasting enhances the cardamom’s flavour.

Directions for Making the Raspberry Gastrique:

Prepare Raspberries: Wash and gently crush the fresh raspberries in a bowl.

Combine Ingredients: In a saucepan, combine the crushed raspberries, red wine vinegar, honey (or your chosen sweetener), the toasted cardamom seeds, a pinch of salt, and a pinch of black pepper.

Add Balsamic Vinegar: Stir in the balsamic vinegar to enhance the gastrique’s depth of flavour.

Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the mixture has thickened and reduced by about half. Stir occasionally.

Strain: Remove the saucepan from the heat and strain the liquid through a fine-mesh sieve into a clean container. Discard the solids, including any remaining cardamom seeds.

Cool and Store: Allow the raspberry gastrique to cool to room temperature. Transfer it to an airtight container and store it in the refrigerator, for up to two weeks.

This raspberry gastrique with balsamic vinegar and toasted cardamom seeds offers a complex, sweet, tangy, and aromatic flavour profile. It pairs wonderfully with dishes like grilled chicken, roasted vegetables, or even drizzled over vanilla ice cream for dessert. Enjoy the unique blend of flavours!

Raspberry Gastrique for Pork

For pork dishes, a raspberry gastrique with a balance of sweet and tangy flavours works best. Using thyme sprigs as a flavour enhancer will make a raspberry gastrique with a touch of earthiness complementing pork dishes nicely. Use it as a great accompaniment for your next pork dish. Drizzle it over grilled pork chops, roast pork tenderloin, or use it as a glaze for a pork roast. It will provide a delightful contrast to the richness of the pork.

Related Images: