Lovely, sweet and tangy Raspberry Vinaigrette. Drizzle on salads or use as a glaze when grilling chicken or pork. Since oil can’t be safely canned, and I wanted to make this for canning, you can simply add a bit of olive oil if you would like to when serving over a mixed greens salad. This is also awesome on a salad where toasted pecans and feta cheese are added. Let me tell you, I licked the spoon after I was done spooning it into the jars and oh my goodness … it’s awesome! (original recipe adapted from foodpreserving.org)
1 lb. raspberries, fresh or thawed
1/4 cup water
3/4 cups white sugar
1/4 cup apple cider vinegar
2 Tbls. balsamic vinegar
1 1/2 Tbls. Dijon mustard
Gently rinse then drain raspberries. Place the berries in a saucepan with the water. Bring to a boil then simmer uncovered for 10 minutes until very soft. Puree the raspberries – either manually, using an immersion blender, or in a food processor or blender. (Remove seeds if you wish using a fine sieve or food mill).
Measure the remaining ingredients into the pan with the raspberries. Heat on medium until the sugar has dissolved, whisking every few minutes. Bring to a gentle boil (bubbling steadily) and boil for 10 minutes. Remove from heat.
Immediately spoon the hot sauce into hot jars, leaving a 1/4 inch head-space. Remove bubbles, wipe rims and seal.
Process in a boiling water bath canner for 10 minutes – start the timer once the water comes to a full boil. When the time is up, turn the heat off and rest the jars in the water for 5 minutes before placing on a towel on your kitchen counter-top.
Yield: Five (5) 4-ounce jars or two (2) 8-ounce and one (1) 4-ounce jar
*Note – recipe is easily doubled