by Peggy Crum, MA, RD, Health4U Nutritionist
Featured Food: Raspberries Yield: 3/4 cup


  • 6 to 8 oz fresh or frozen raspberries (fresh is fine but you may want to freeze your berries first as freezing helps them release their juices)
  • 1 T red wine vinegar
  • ½ to 1 t honey
  • Pinch of salt
  • Black pepper to taste
  • 5 T extra virgin olive oil


Wash berries and place in fine mesh strainer. Mash the berries, pushing the fruit through the strainer into a glass measuring cup until you have about ½ cup of raspberry juice and seedless puree. Discard what is left in the strainer.

Add vinegar, ½ t honey, salt, and pepper. Whisk in the olive oil. Taste. Add more honey, salt, and/or pepper to taste.

Keeps in the refrigerator for about a week.

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