Categories: dressing, raspberry, salad

Ingredients

• 2 jars (12 ounces each) seedless raspberry preserves
• 1 1/4 c sugar, divided
• 1/2 c water
• 1/3 c chopped sweet onion
• 1/4 c balsamic vinegar
• 1 Tbsp dried tarragon
• 1 Tbsp curry powder
• 1 tsp white pepper
• 1 tsp pepper
• 1 c olive oil

Directions

1. In a large saucepan, bring preserves and 3/4 c sugar to a boil

2. Remove from heat, cool slightly

3. Transfer to a blender

4. Add the water, onion, vinegar, tarragon, curry powder, white pepper, pepper and remaining sugar; cover and process until smooth

5. While processing, slowly add oil in a stead stream

6. Refrigerate

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