I made some cornish game hens today marinated in some red raspberry jelly, red raspberry vinegar, olive oil, garlic, and dried herbs de provence.
While my husband was grilling the birds I thought I might make a nice little sauce of the left-over marinade. I brought it to a boil in a fairly tall saucepan and added a slurry of cornstarch and water to thicken it up a bit.
As soon as I added the slurry it boiled clear over the rim of the pot and turned a weird green color.
Does anyone know why this would happen?
P.S. By the way the game hens were fantastic and I made a turnip convert today! They ARE delicious, believe it or not.