Add all ingredients to a small sauce pan, cook over low heat for 10 minutes.
Remove from stove and puree using an immersion blender or regular blender.
Strain seeds out through a fine strainer, using cheesecloth if needed.
Refrigerate for use.
Can also be used for garnish with many desserts.
Raspberry Balsamic Vinaigrette:
In a blender, mix the Raspberry Sauce, vinegar, shallot and garlic.
Blend for 30 seconds.
Remove center of blender cap and pour oil in with mixture running.
Add salt and pepper. Check seasonings an adjust.
Refrigerate for use. Will keep for up to 3 months,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (188g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 649 (88%)|
|Amt Per Serving||% DV|
|Total Fat 72.1g||96 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 52.5g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 0mg||0 %|
|Sodium 1592mg||55 %|
|Potassium 185.6mg||5 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 19.8g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 734
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