berry
sauces
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Bottom of the Raspberry Jam Jar

Bottom of the Raspberry Jam Jar

The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…

How to Make White Pasta E Fagioli | Rachael Ray

How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …

A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…

Stacy London Swears by These Cooling Products During Menopause

This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…

How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…

How to Make Creamy Spinach Pasta | Rachael Ray

Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…

How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…

According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…

Rachael Shares Her Best Tips for Working with Fresh Thyme

How to Make a Negroni-Martini (Negronatini) | John Cusimano

Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…

Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…

How to Make Shrimp Parm | Rachael Ray

How to Make Hoisin  Fried Rice | Rachael Ray

This Video of Rach's Number One Feline Fan Watching Her Cook on …

Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…

Ingredients

  • 1 almost-empty jar of raspberry jam (about 2 tablespoons)
  • 2 tablespoons Dijon mustard (eyeball it)
  • 2 tablespoons red wine vinegar (eyeball it)
  • 1/3 cup EVOO - Extra Virgin Olive Oil
  • Salt and freshly ground black pepper

Yield

Serves: 1/2 cup

Preparation

If your jam has a high sugar content, place it in the microwave for 5-10 seconds to loosen it up.

Add the mustard, red wine vinegar, EVOO, salt and freshly ground black pepper to the jar and give it a good shake. Drizzle over your salad, chicken, or fish and enjoy!