- 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
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.