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.