Red Raspberry Dressing

Red Raspberry DressingIngredients:

2 tablespoons raspberry vinegar ᶲ
1 shallot, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
⅓ cup olive oil
½ cup frozen raspberries*

Directions;

In a blender, add the raspberry vinegar, shallot, honey, mustard and salt, then pulse to combine. While the blender is running, gradually drizzle in the oil. Add the raspberries and pulse to combine. Let the dressing sit at least 30 minutes before serving to allow the flavours to mix.

* Click here to see COR’s stance on raspberries.
ᶲ If you can’t find raspberry vinegar or don’t have time to make your own, you can substitute apple cider vinegar or red or white wine vinegar.

If you want to make your own raspberry vinegar, here’s how:

Ingredients:

2 cups frozen raspberries*
1 cup good-quality vinegar (like red or white wine)

Directions:

Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week. Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.

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The Sweetest Thing

Sweet RaspberriesSo today’s post is a short one sorry, long day at the office! I think I’m making up for it though by having today’s recipe be a 2-4-1. Today’s recipe for Raspberry Dressing calls for the use of raspberry vinegar. For those of you not familiar with this, it’s a vinegar (duh!) that is pink/red in colour and has been steeped (commercially) with raspberries. This is a great vinegar to use in salads or on fish. I don’t think I’d necessarily use it with anything else off the top of my head, though I’m sure there is a website out there dedicated to its million and one uses.

It can sometimes be hard to find specialty vinegars that are kosher however. So I’ve included a short recipe on how to make your own. If you don’t want to (or can’t be bothered) you can substitute by using one of the milder vinegars out there, like apple cider or red or white wine vinegar. This dressing though would be great one one with lots of dark leafy greens, like spinach, so go ahead, and mix some up!