4 pieces boneless pork or chicken
6 tbsp. raspberry jam
2 tbsp. red wine vinegar
1 tsp. horseradish
1 tsp. minced garlic
1 tbsp. cornstarch

Heat 1 tablespoon of butter in large skillet on medium high heat. Brown both sides of meat. Set aside. Mix remaining ingredients in pan, bring to a boil then cool down on low heat for 3 to 4 minutes. Pour and serve over meat. Perfect for the adventurous cooker.