PANTRYFLEX

stove · marinade

★ STARRED KITCHENPrep 10 minCook 15 min

Red Beet-Raspberry Marinade

Independent adaptation of a publicly published Heinz Reitbauer recipe. Not affiliated with, sponsored by, or endorsed by Heinz Reitbauer.

MARINADE · BEETS

In the published recipe, this is the marinade for roasted beets.

Heinz Reitbauer's beet-raspberry marinade for roasted beets.

On the jar

ROTE

Method
stove
Yield
about 1¼ cups
Ingredients
11

Stove sauce. Cook from the recipe

Ratio

Ratio by volume: Grapeseed Oil 92 ml, Beet 125 ml, Quince Vinegar 58 ml, Hay Oil 51 ml
Grapeseed Oil 92 mlBeet 125 mlQuince Vinegar 58 mlHay Oil 51 ml

Ingredients

  • Hay5 g
  • Grapeseed Oil6 Tbsp (92 ml)
  • Raspberry75 g
  • Sugar1 Tbsp (13 g)
  • Pectinpectin
  • Raspberry75 g
  • Beet25 tsp Beet Juice (125 ml)
  • Quince Vinegar¼ cup (58 ml)
  • Saltabout ¼ tsp (2 g)
  • Cornstarchlight starch
  • Hay Oilabout 3 Tbsp (51 ml)

Where it sits

One of 92 marinades in the catalog, with 11 ingredients against a median of 6.5.

Its fat to acid ratio is 2.5:1, higher than 77% of the catalog’s marinades (median 1:1), a richer mix for the category.

The acid here is quince vinegar. In this category chefs also reach for lemon juice (18 recipes), lime juice (14), and rice vinegar (10).

The fat here is grapeseed oil and hay oil. In this category chefs also reach for olive oil (40 recipes) and sesame oil (11).

Method

  1. This sauce is cooked on the stove. The jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

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Companion jar

Red Beet-Raspberry Marinade wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Heinz Reitbauer works in Austrian / vegetable-forward at Steirereck; credentials include Michelin 2* (Steirereck).

Originally published as Rote Rüben–Himbeer-Marinade.

Adapted from a Heinz Reitbauer recipe (Heinz Reitbauer / ORF Schmeckt Perfekt (Rote Rüben Heu)).

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Heinz Reitbauer / ORF Schmeckt Perfekt (Rote Rüben Heu) (published as “Rote Rüben–Himbeer-Marinade”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar