Raspberry Vinaigrette

• 3 tablespoons seedless raspberry jam
• 13 cup raspberry vinegar or 13 cup red wine vinegar
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 cup vegetable oil

1. Heat the jam in a small saucepan over low heat, stirring, until melted.
2. Add the vinegar, salt, and pepper; whisk until well combined.
3. Add the oil slowly in a thin, steady stream, whisking constantly until thoroughly blended in.
4. Serve immediately, or cover and refrigerate until ready to serve.

seedless raspberry jam, raspberry vinegar, salt, ground black pepper, vegetable oil

Taken from www.food.com/recipe/raspberry-vinaigrette-72419 (may not work)