- Raspberry vinegar:
- 1 1/2 cups fresh raspberries (or thawed, unsweetened frozen raspberries)
- 3/4 cup white vinegar
- 1/4 cup raspberry vinegar
- 1 clove (or 1 teaspoon) minced garlic
- 1 green onion (white portion only), finely minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 1/2 teaspoons dried rosemary, crushed)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup olive oil
Combine raspberries and vinegar in a bowl and let soak for 30 minutes. Place a fine wire-mesh strainer over a second bowl, and pour raspberries and vinegar through strainer. Use a large spoon to force raspberry juice through the strainer. (If seeds pass through the strainer, rinse it, line it with a double layer of clean cheesecloth, and re-strain vinegar.) Yield is one cup. One-quarter cup will be used in the following recipe. Remainder should be tightly covered and refrigerated for future use.
In a small bowl, whisk together raspberry vinegar, garlic, onion, rosemary, salt, and pepper. Slowly whisk in olive oil. Best if refrigerated at least 1 hour to allow flavors to blend.
Yield: 1 cup. Serving size: 1 tablespoon.
Nutrition Facts Per Serving:
Calories: 96, Carbohydrates: 1 g, Protein: <1 g, Fat: 10 g, Saturated Fat: 1 g, Sodium: 19 mg, Fiber: <1 g
Exchanges per serving: 2 fat.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.