Ingredients

• 2 cups balsamic vinegar
• 4 tablespoons brown sugar
• 1/2 cup orange juice
• 2 sprigs rosemary
• 1 teaspoon chili paste
• 2/3 cup raspberries
• 1/2 cup butter (1 stick)

Preparation

1. 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 its thick enough if glaze covers back of a spoon) and reduces by half.
2. Add raspberries and cook for another 5-10 minutes until raspberries become soft and break down when mashed with a spoon.
3. Add butter and stir to thicken.
4. Remove from heat and serve over slices of pork.