Raspberry Vinaigrette

10
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #39521

September 14, 2022



"Wild black raspberries grow near the edge of our yard. I picked a bunch this summer and made jelly. I put the left over seeds, juice, even the cheesecloth, into some vinegar for a couple months in the back of the fridge. Today, I strained it out and it was a lovely dark purple, and had a sweet tart flavor. Just had to use it for vinaigrette."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (23.6 g)
  • Calories 110.3
  • Total Fat - 10.8 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 64.4 mg
  • Total Carbohydrate - 3.6 g
  • Dietary Fiber - 0.1 g
  • Sugars - 3.5 g
  • Protein - 0 g
  • Calcium - 2.3 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Put all ingredients into a jar with a tight fitting lid.

Step 2

Shake, shake, shake!

Step 3

Store in the fridge

Tips & Variations


No special items needed.

Related