ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry Glaze

Yield 1 cup


  • 2 tablespoons butter or margarine
  • 1/2 medium-size sweet onion, diced
  • 1/2 (18-ounce) jar raspberry preserves
  • 1 1/2 teaspoons Jamaican Jerk Rub
  • 1 tablespoon olive oil
  • 2 tablespoons dry red wine
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice

How to Make It

  1. Melt butter in a saucepan over medium-high heat; add onion, and sauté until tender. Stir in preserves, Jamaican Jerk Rub, and olive oil; cook, stirring often, 5 minutes or until preserves are melted. Stir in wine and vinegar. Bring to a boil; reduce heat, and simmer 15 minutes. Add lemon juice.