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Raspberry Vinaigrette – Pete and Pat Marsh

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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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