Raspberry Vinaigrette

By mrockwoodRecipes

Ingredients:

10 lb Individual frozen Raspberries

2 c White Distilled Vinegar

2 QT Blended Oil

1 QT Water

1 QT Granulated Sugar

Cooking method:

  1. Bring the Raspberries, Vinegar, water and Sugar to the boil
  2. Allow to cool until; it reaches room temperature
  3. Mix using a Waring Stick Blender
  4. With the emersion blender running slowly add in the Blended oil

yields: 5.5 qts.