Awesome over roasted pork!
(makes 1 cup)
2 cups Two Rivers Balsamic Vinegar
4 tablespoons brown sugar
½ cup orange juice
2 sprigs rosemary
1 teaspoon chili paste
⅔ cup raspberries
½ cup butter (1 stick)
In a saucepan bring balsamic vinegar, brown sugar, orange juice, rosemary, and chili paste to a low boil, reduce temperature and simmer for 20-30 minutes until sauce thickens (you can tell if it’s thick enough if glaze covers back of a spoon) and reduces by half. Add raspberries and cook for another 5-10 minutes until raspberries become soft and break down when mashed with a spoon.
Add butter and stir to thicken. Remove from heat and serve over pork.