Raspberry Vinaigrette

Processing: Boiling Water Canner 10mins (half-pints, pints)
Storage: 12 months +
Yield: 5 cups per batch
A sweet, tangy fruit sauce packed with red raspberries, dijon mustard, apple cider vinegar, balsamic vinegar and sugar. Drizzle on salads or grilled chicken or pork - or use as a glaze before cooking (you could even add a little finely chopped rosemary to the marinade). Traditional vinaigrette salad dressing is a combination of oil and fruit vinegar. Oil is not a safe ingredient for canning (this recipe is a safe alternative). You can add a drizzle of olive oil to some dressing before serving if you like.
1kg (2.2 pounds) raspberries, fresh or thawed
½ cup water
1 - 1 ½ cups white sugar
½ cup apple cider vinegar
4 tablespoons balsamic vinegar
3 tablespoons dijon mustard
Simmer raspberries.
If using fresh berries, gently rinse then drain.  Place the berries in a wide, deep pan with the water. Bring to a boil then simmer uncovered for 10 minutes until very soft. Puree the raspberries –either manually, using an immersion (stick) blender, food processor or blender. Remove seeds if you wish using a fine sieve or food mill.
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Add other ingredients into pan.
Measure the remaining ingredients into the pan with the raspberries. Heat on medium until the sugar has dissolved, whisking every few minutes. Bring to a gentle boil (bubbling steadily) and boil for 10 minutes. Remove from heat.
Prepare lids.
While you are making the sauce, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.

Ladle hot fruit sauce into hot jars.
Immediately spoon the hot sauce into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.

Boiling water canner processing.
Process in a boiling water bath canner for 10 minutes - start the timer once the water returns to a full boil. When the time is up, turn the heat off and rest the jars in the water for 5 minutes before placing onto a towel-covered bench overnight to cool.

Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

  • You can do a low/no-sugar version of this vinaigrette by adding 1 tablespoon of no-sugar pectin and sweetening to your taste with either honey, a little sugar (up to ½ cup if using no-sugar pectin) or sweeten with a sugar substitute safe for canning (ie Stevia). If using raw sugar, ensure it has dissolved before starting the boil so it isn’t “grainy”.
  • Add a nip of Chambord or other berry liqueur
  • Add a vanilla bean, mint, or rosemary (very finely chopped or infused into mix then removed before canning)
 More photographs of this recipe HERE
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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