Prep 10 mins
Cook 0 mins
Delicious twist to a raspberry dressing. Adjust the amount of oil according to your taste and if you want a low-fat dressing.
- 3⁄4 cup raspberries
- 1⁄2 cup cranberry juice
- 1⁄2 cup white vinegar
- 1⁄4 cup hot water
- 1⁄4-1⁄2 cup olive oil
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- Place raspberries in sieve over bowl.
- Press with spoon to remove seeds, discard seeds.
- Blend berries in blender or food processor with remaining ingredients.
Absolutely beautiful with rare roast beef (shredded) and shallots as a starter.