I’ve had an abundance of Red Wine Vinegar, like 10 bottles, for a year now and had to get them used up somehow. I use it a lot to make my Spicy Brown Honey Mustard Dips. But I needed something more….Ah, Ha! …….Raspberries!
All the fresh fruit in the stores right now makes me crazy that I can’t buy it all up at once! And when it see it spoiling, mostly because it’s over priced ….. It really makes me mad!!!
Anyway, this recipe could not be any easier. The basic combination is only
3 ingredients: Raspberries, Vinegar and sweetener.
Fresh Raspberry Vinaigrette w/
Sugar Free Options
Combine 2 Cups of Red Wine Vinegar or Balsamic Vinegar with 1 Cup of Fresh Raspberries in a glass container.
Seal and let it sit for 2 days at room temperature out of direct sunlight
Puree the mixture and then add in any of the following:
1 Tbs. Stevia, 4 Tbs. Agave, 4 Tbs. Maple Syrup or other sweetener to taste.
Plus 1/4 Cup of Olive Oil.
Other add-ins could be: Red Pepper flakes, salt & pepper, Italian Seasonings, Garlic Powder (about 1 tsp.)
Store your Raspberry Vinaigrette in a sealed container in the fridge for up to a month.
I can imagine this making a great gift for someone as well. Pick out a cute jar and bring some to a friend. Try Strawberries for a less expensive version as well.
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