1 package (10 ounce)
frozen sweetened raspberries, thawed & drained
1/3 cup seedless raspberry jam
2 tablespoons cider vinegar
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
dash of pepper
dash of ground nutmeg
assorted fresh fruit

In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and processuntil smooth. Add the oil, salt, pepper and nutmeg, cover and process until blended. Serve with fruit. Yield: 1 1/4 cup raspberry vinaigrette.

Submitted by Irene Thompson, La Junta, CO