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