Recipe(tried): Raspberry Vinagrette (Not Kraft)

GASTHAUS RED RASPBERRY VINAIGRETTE

10 ounces frozen raspberries in juice, thawed
3 tablespoons red raspberry vinegar
1/2 cup water (divided)
1 1/2 tablespoons sugar
pinch of ground cinnamon
pinch of ground ginger
1 tablespoon chambord (black raspberry liqueur) or brandy
pinch of salt and pepper
1 tablespoon cornstarch (about)
3 tablespoons olive oil

In stainless-steel or glass saucepan (dressing may lose color if made in cast-iron or aluminum container), bring raspberries in juice, vinegar, 1/4 cup water and sugar to boil; remove from heat and whisk briskly about 30 seconds to help break down raspberries.

Strain through fine sieve into another stainless-steal or glass pan. Return to heat and add cinnamon, ginger, Chambord, salt and pepper, and return to boil.

Combine cornstarch with remaining 1/4 cup water and pour into boiling mixture, stirring constantly. Return mixture to boil and remove immediately. Strain again through fine sieve.

Remove from heat and cool until room temperature. Slowly add olive oil while whisking dressing briskly until dressing is the consistency of thin syrup.
(Adjust amount of cornstarch as needed to reach desired consistency.)

Makes 6 servings, 2 ounces each
From: Weissgerber's Seven Seas restaurant, 1807 Nagawicka Road, Hartland; Dale Knebel, executive chef
Source: The Milwaukee Journal Sentinel