Raspberry-Mint Sauce — Robert St. John

Ingredients

• 1 Tbsp olive oil
• 1 /2 cup shallots, minced
• 1 Tbsp garlic, minced
• 1 tsp creole seasoning
• 1 /4 tsp black pepper, freshly ground
• 1 /2 cup sherry
• 2 cups raspberries, fresh or frozen
• 2 cups chicken broth
• 1 bay leaf
• 1 cup mint jelly
• 1 /2 tsp balsamic vinegar
• 1 tsp creole mustard
• 1 Tbsp fresh mint, chopped