Raspberry MustardUser Submitted Recipe
1 12 oz. bag frozen raspberries, unthawed
1/2 cup Dijon mustard
1/4 cup white balsamic vinegar
1 oz. freshly squeezed lemon juice
2 tsp. lemon zest
2 tsp. sugar
2 tsp. onion salt
1 tsp. garlic powder
1/4 cup light olive oil
Place all ingredients except olive oil in food processor and puree until smooth, 2 to 3 minutes. With processor on, slowly drizzle olive oil into mixture. Store in refrigerator.
Servingsthree one-half pints
no nutrition information available
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