Bottom of the Raspberry Jam Jar

by Rachael Ray Show Staff 5:00 PM, March 25, 2008

Aired March 25, 2008

Serves 1/2 cup
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

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!

Around the Web