Use on your favourite salads & coleslaw. Use as a base for a seafood cocktail.
Wonderful on fish, pork, chicken, corned beef and makes a fantastic base for a Prawn Cocktail.
Requires no refrigeration, but keep in a cool dark place.
Low sodium - 88mg/100g.
No fat, animal products, fish products or nuts.
Gluten Free - made with Wine Vinegar.
I bought a bottle of this Raspberry Vinaigrette many moons ago. It's a very pretty raspberry colour, and a very tart mix of oil, raspberry and wine vinegar. I have used this sparingly on fresh salad.
Something I like to do with this vinaigrette, is to mix this with a olive oil. I put this mixture in a dipping bowl. Then I use a fresh crusty bread ripped into bite sized pieces. I can then dip the bread into the oil/vinaigrette mixture. The oil cuts down the tartness of the vinaigrette. If you want, you can also add Dukkah to the dipping process.
Tonight, I thought I would try soaking chicken pieces in the vinaigrette before making a stirfry. The chicken went a deep red colour. When I cooked it up, the smell of the vinegar and raspberries was very strong. I had this with Udon noodles, and vegetables. The chicken retained the taste of the vinaigrette, but wasn't too sour.
The great thing about this vinaigrette is that it is long lasting. As I say, we have had this in the fridge for a long time yet it's still fresh and good as new. It would make a great gift in a diabetic food basket too.
I managed to get my hot little hands on Sid's low sugar raspberry vinaigrette for review. When I tasted this at the Dunkleys Craft Show in Hamilton, I knew that it was going to be a interesting flavour. Being able to taste that subtle hint of the raspberries along with that vinaigrette taste was a, make your face screw up at the same time as really enjoying it.
It was a little tough to try and figure out how to use it with most of our meals being in the Chinese style. In the end I used it in flavouring the meat, along with our other normal ingredients. Trying it with finely sliced lamb, in pork then placing it in the fridge for even 10 minutes helped to set the flavour. This helped to bring out the wonders of the raspberry vinaigrette, being low sugar helped knowing that it also wasn't going to be too sweet and meant a little healthy cooking.
I also love the Chinese dumplings which adding some to a bowel with some chilli was an interesting mix (I really love my spicy foods). It was a little sour at the same time adding to the flavour. Having also tried Sid's Raspberry Mint Vinegar, the low sugar raspberry vinaigrette wasn't as popular but still very nice. My wife who hates sour foods complained when I added it into the meat but when I had and cooked it said it tasted very nice.
One thing I do know with the low sugar raspberry vinaigrette is for me it's more of a addition for flavouring, not the sole flavour. I will be looking more at the recipes on Sid's website and trying those out when I can and even trying more of my own.
This is one that is going to be a second place winner for me in the vinaigrette and being low sugar should make my eating a little more healthier.
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Henry Wadsworth Longfellow (1807 - 1882)