This is a great recipe, I've been making since I first saw it in Southern Living Magazine in 1996 - makes beautiful gifts in a pretty cruite with a ribbon attached.
Serve with fresh spinach salad or as a marinade for chicken.
Yield: 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.
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