Raspberry Vinaigrette


This vinaigrette never fails to receive compliments! I use it all summer long. If you wish to use frozen raspberries, you can buy the unsweetened variety.





1 1/3 cups fresh raspberries

1/3 cup reduced-sodium chicken broth

2 tablespoons sugar

1 tablespoon cider vinegar

2 1/2 teaspoons olive oil

2 teaspoons Dijon mustard



Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate.