This vinaigrette never fails to receive compliments! I use it all summer long. If you wish to use frozen raspberries you can just buy the unsweetened variety.
1 1/3 cups fresh raspberries
1/3 cup reduced sodium chicken broth
2 tablespoons sugar
1 tablespoon cider vinegar
2 1/2 teaspoons olive oil
2 teaspoons Dijon mustard
Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate.
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