Raspberry Vinaigrette – Pete And Pat Marsh
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Canning or, Fruits, Miscellaneo, Salad | 1 | Servings | |
INGREDIENTS
| 1 | qt | 1# fresh raspberries |
| 1 1/4 | c | White vinegar |
| 1 1/2 | c | Sugar |
INSTRUCTIONS
Put berries in a jar and pour the vinegar over. Let stand for 6 days, shaking up once a day. At the end of the 6th day, strain the mixture to remove solids; bring liquid to a boil adding the sugar and tasting for sweetness before adding the whole amount of sugar. Boil for 1 minute or so. Pour in cruet or empty, cleaned salad dressing bottle. Made about 1 1/4 salad dressing bottles. Pete likes best on fresh spinach leaves and sliced almonds. Much better than commercial dressings. Recipe by: Pete & Pat Marsh 8/97 Posted to MC-Recipe Digest V1 #729 by egriff@bytethis.com (Ed Griffin) on Aug 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1459
Calories From Fat: 26
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 10.9mg
Potassium: 1048.9mg
Carbohydrates: 376.4g
Fiber: 32g
Sugar: 321.1g
Protein: 5.9g