Raspberry Vinaigrette


3/4 cup raspberries, fresh or frozen

1/4 cup sugar

1/4 cup cider vinegar

3/4 cup canola oil

Pinch of salt and pepper


In a sauce pan, heat the raspberries with the sugar and cook a few minutes over until sugar is dissolved. Let it cool a bit. Put the mixture in a blender and blend  raspberries with vinegar. While blender is running, slowly add oil. Season with a little salt and pepper. Keeps in the fridge for up to a week.

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