I’ve been pulling out frozen food from the freezer and using it up in preparation for the onslaught of fresh fruit and vegetables coming soon. I had a few bags of frozen raspberries, and since my bushes are loaded this year I need to use up the older berries now. Some of them were used in fruit leather, but I decided to make some into raspberry vinaigrette.
I’ve been wanting to make my own salad dressing for a long time, and while I have conquered homemade mayonnaise and ranch dressings, I haven’t had anything I can safely can yet to make shelf stable. Oil, cream and eggs can’t be safely canned at home. But anything that is acidic can be, and raspberry vinaigrette can be made without the oil (to be added later, when opened).
It isn’t hard to make, uses up extra berries, and is flexible… you can add or sub different vinegars, or even make with other fruits. I added lime juice to one batch to make raspberry lime vinaigrette, and fresh mint to another. The mint is my favorite.
- 8 cups raspberry juice
- 1½ cups organic cane sugar
- 1 cup apple cider vinegar
- 8 tbsp. balsamic vinegar
- 2 tbsp. dry mustard powder
- 6-8 sprigs (stem and leaves) fresh mint
- Prepare raspberry juice. Place frozen berries in large thick-bottomed pot and heat on low to thaw. Strain through a fine sieve to remove seeds.
- Measure and add remaining ingredients except mint. Heat to almost a boil. Whisk well; sugar should be dissolved.
- Add mint. Remove from heat and steep mint in vinaigrette until it is cooled. Remove mint.
- Pour into prepared jars. Wipe rims clean, add lids and rings. Process for 10 minutes in a boiling water canner. Remove from canner and cool. Store, without rings, for 12 months or more.
- When you open the jar, pour into a larger jar and mix 2:1 vinaigrette to oil of your choice. .
Feel free to sub lime juice for the mint, or remove the mint altogether.
You can use therapeutic-grade peppermint essential oil in place of fresh peppermint if you like. Start with just a few drops... it's powerful!