Sweet and Delicious Driscoll’s Berries
I love the taste of fresh berries in the summer! When I was young and went to day camp we picked wild raspberries in the woods near the camp and I remember eating so many of them right from the vine – so yummy! I frequently buy raspberries, strawberries and blueberries especially in the summer when the prices are more reasonable and love to have a simple dish of berries for dessert or make something more elaborate using the berries!
Family owned for over 100 years, Driscoll’s is passionate about growing premium fresh berries. Our strawberries, raspberries, blackberries, blueberries and organic berries are sweet, juicy and naturally wholesome. Packed with antioxidants, fiber and vitamins, they’re a healthy treat for any time of the day. Driscoll’s offers exclusive berry recipes, including healthy berry recipes, for all your menu needs. Trust Driscoll’s to provide the highest quality and best tasting fresh berries.
My family loves berries and the Driscoll’s site has a HUGE selection of delicious sounding recipes! I loved looking through them to pick out something delicious! I wanted to use the berries to make a main course since I think it’s a different way to use the berries than for dessert. I made these sweet and spicy raspberry wings – the picture is from Driscoll’s (theirs came out prettier than mine did!). The recipe was easy and these wings were really good – everyone scarfed them down in my house right away and asked for seconds!
Sweet and Spicy Raspberry Wings
- Raspberry Sauce
- 1 tablespoon canola oil
- 1/2 cup minced yellow onion
- 1 garlic clove, minced
- 2 packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
- 1/3 cup plus 1 tablespoon packed light brown sugar
- 1 tablespoons light molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato ketchup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot red pepper sauce
- Chicken Wingettes
- Vegetable oil spray for the baking sheet
- 4 pounds chicken wingettes
- 2 tablespoons chili or Madras-style curry powder
- 1 tablespoon kosher salt
- Raspberry Sauce
- Heat the oil in heavy-bottomed, medium saucepan over medium heat. Add the onions and cook, stirring often, until golden, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the raspberries, brown sugar, molasses, vinegar, Worcestershire sauce, ketchup, mustard and hot red pepper sauce and bring to a simmer. Note: for a less spicy sauce reduce amount of hot red pepper sauce to 1/4 teaspoon. Reduce the heat to medium-low and simmer, stirring often, until the raspberries are soft and the juices are slightly thickened, about 10 minutes. Transfer to a blender. With the blender lid ajar, puree the raspberry mixture. Separate into two portions and let cool. Reserve one portion for the glaze and one for dipping later.
- Chicken Wingettes
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and spray with the oil.
- Pat the chicken wingettes dry with a paper towel then toss them in chili powder, and salt together in a large bowl. Spread on the baking sheet. Roast, turning once, until the wings are browned and show no sign of pink when pieced at the bone with the tip of a knife, about 35 minutes. Brush with some of the sauce and roast until glazed, about 2 1/2 minutes. Turn, brush with more sauce, and bake until glazed, about 2 1/2 minutes longer. Transfer remaining sauce to a small serving bowl. Transfer the wings to a platter and serve warm, with remaining sauce for dipping
I received samples to facilitate this review. All opinions are my own.
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