Raspberry Vinaigrette

Servings: 6

Calories: 1738

Ingredients:

• 3¼ oz Columbia Fruit frozen Raspberries
• 1¾ fl oz white wine vinegar
• 1 tablespoon sugar, or to taste
• 6½ fl oz corn oil or good-quality salad oil

Preparation:

• Process the raspberries and the vinegar in a blender or food processor until a smooth purée is formed.
• If the raspberries are quite sharp or out of season, you may add the sugar at this stage.
• While the blender is still operating, gradually add the oil in a thin stream.
• Season the vinaigrette, to taste, with salt and pepper and then strain through a fine sieve to remove the seeds.
• The vinaigrette can be served immediately or covered and kept in the refrigerator for up to 48 hours, though the color will be dulled a little by storage.