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Raspberry Vinaigrette
RASPBERRY VINAIGRETTE WITH CRANBERRY
For those on sugar restricted diets, use sugar-free cranberry juice. And an all fruit spread. Pretty packed in a basket with salad fixings, tongs, bread sticks or hearth bread.
½ cup 100% cranberry juice (one half cup)
½ cup seedless raspberry jam (one half cup)
1/3 cup raspberry vinegar or more to taste (one third cup)
2 tablespoons fresh chopped parsley (opt)
½ teaspoon minced garlic (opt) (one half teaspoon)
½ cup Canola oil (one half cup)
Salt and pepper to taste
Whisk juice, jam, vinegar, parsley and garlic together. Slowly whisk in oil. Season to taste. Or put everything in a covered jar and shake. Refrigerate up to 3 weeks.
This is a delicious rasperry vinaigrette that makes a great salad -- or a great gift.
©2006-2010 Rita Heikenfeld and AboutEating.com
