- 2qt. fresh raspberries
- 3Tbsp butter
- 1Tbsp soy sauce
- 1Tbsp Balsamic Vinegar
- 1 lb. bacon, cooked and diced (Note: if you dice the bacon raw just by cutting across the slices then cook it, you’ll save yourself a lot of burned fingers.)
Using a potato masher or fork, slightly mascerate berries and let sit at room temperature for about an hour. Melt butter in 3qt saucepan. Add berries, soy sauce, and vinegar. Bring to a boil stirring occasionally. Let sauce remain at a full boil for 1 minute, then reduce to a simmer for 10-20 minutes. Sauce should be reduced and thickened. Toss bacon in sauce and serve.