Tuesday, November 6, 2012

Raspberry Vinaigrette Dressing

½ (6-oz) raspberry/cranberry frozen juice
8 oz seedless raspberry jam
1 t minced fresh garlic
½ t white pepper
¼ t salt
1 c red wine vinegar
2 c safflower oil

Combine all but oil and vinegar in a food processor until smooth. Add vinegar and process 1-2 minutes. Slowly drizzle oil in as the food processor runs. This will keep for months in the fridge.

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