Ingredients :

• 8oz. fresh or frozen raspberries.
• ¼ pint wine vinegar.
• 1-tablespoon caster sugar.
• Approx ½ pint chicken stock.
• 2 teaspoon corn flour.
• Juice and rind from ½ lemon.
• Salt & pepper.

Recipe :

• Dissolve sugar in vinegar, boil fast until syrupy.
• Pour in stock; carefully boil until mixture is reduced by half.
• Mix corn flour in lemon juice, add a little mixture bit by bit, then put back into pan & bring to boil.
• Add salt and pepper.
• If it goes lumpy a quick whisk with a balloon whisk does the trick.