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Raspberry Vinaigrette

Yield 4 1/2 cups
Serve with fresh spinach salad or as a marinade for chicken.

Ingredients

  • 1 1/3 cups raspberry vinegar
  • 1 1/3 cups seedless raspberry jam
  • 1 1/2 tablespoons ground coriander
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 cups olive oil

How to Make It

  1. Process first 5 ingredients in a blender until smooth. Turn blender on high; gradually add oil in a slow, steady stream. Store in refrigerator up to 2 weeks.