Raspberry Dressing (Vinaigrette), No Added Sugar

There are some flavors that just transport me back to my grandmother’s kitchen. For me, it’s the bright, slightly tart scent of berries, especially raspberries, mingled with the sharp tang of vinegar. This no-added-sugar raspberry vinaigrette is one of those recipes that feels like a warm hug from the past, yet it’s entirely modern in its approach. It’s the kind of dressing that makes a simple salad sing, and the best part? It’s so incredibly delicious that no one would ever guess it’s free of added sugars, making it a fantastic option for anyone mindful of their sugar intake, including those managing diabetes.

Recipe Overview

• Prep Time: 3 minutes
• Cook Time: 0 minutes
• Total Time: 3 minutes
• Servings: 4
• Yield: 1/2 cup
• Dietary Type: Sugar-Free (No Added Sugar)

Ingredients

Crafting this vibrant vinaigrette is wonderfully simple, requiring just a handful of high-quality ingredients. The magic lies in the balance of sweet and tart, achieved without a single gram of added sugar.

• 2 tablespoons raspberry vinegar: The foundation of our dressing, this vinegar provides a fruity tang that is crucial to the overall flavor profile.
• 2 tablespoons no-sugar-added raspberry jam: This is where the intense raspberry flavor and a touch of natural sweetness (from the fruit itself) come into play. I personally love the President’s Choice Blue Menu 50% fruit raspberry jam, which is sweetened with sucralose, but any good quality no-sugar-added raspberry jam will work beautifully.
• 1/3 cup canola oil: A neutral-flavored oil like canola is ideal here, allowing the raspberry and vinegar to shine. You could also opt for a light olive oil or grapeseed oil if you prefer.

Equipment Needed

The beauty of this recipe is its simplicity, requiring minimal equipment.

• A medium-sized bowl
• A whisk
• A measuring spoon set
• A measuring cup

Instructions

The creation of this delightful raspberry vinaigrette is a testament to how quickly and easily you can whip up something truly special without any added fuss or sugar. It’s a few swift movements and you’re rewarded with pure flavor.

1. In a medium-sized bowl, combine the 2 tablespoons of raspberry jam and the 2 tablespoons of raspberry vinegar.
2. Using your whisk, vigorously whisk these two ingredients together until they are thoroughly combined and the jam has started to break down and emulsify with the vinegar. You’re looking for a smooth, uniform mixture at this stage.
3. Now, it’s time to add the canola oil. With your whisk still in action, begin to drizzle the 1/3 cup of canola oil into the bowl in a slow, steady stream. Continue to whisk continuously as you add the oil. This gradual incorporation is key to creating a well-emulsified vinaigrette that won’t separate.
4. As you continue to whisk, you’ll notice the vinaigrette begin to thicken. Keep whisking until all the oil is incorporated and the dressing has reached your desired consistency. It should be smooth, glossy, and beautifully emulsified.

Expert Tips & Tricks

While this vinaigrette is remarkably straightforward, a few chef-driven insights can elevate its preparation and your enjoyment.

• Temperature Matters: For the best emulsification, ensure your ingredients are at room temperature. Cold oil can sometimes seize up, making it harder to incorporate smoothly.
• The Power of the Whisk: Don’t underestimate the simple whisk! Its wire loops are perfect for incorporating air and breaking down ingredients, creating that silky-smooth texture that is the hallmark of a great vinaigrette. If you’re feeling particularly ambitious, you could use an immersion blender on a low setting, but the whisk is truly all you need.
• Taste and Adjust: While the recipe is balanced, personal preference is paramount. Once you’ve whisked everything together, give it a tiny taste. If you find it a bit too tart, a minuscule extra drizzle of oil can mellow it out. If you crave a bit more raspberry punch, a tiny bit more jam can be whisked in. Remember, a little goes a long way!
• Emulsification Longevity: This vinaigrette is designed to hold its emulsion for a good while. However, if it does start to separate after sitting for a day or two, don’t fret! A quick whisk or a shake in a tightly lidded jar will bring it right back together.

Serving & Storage Suggestions

This versatile raspberry vinaigrette is a champion on so many dishes, bringing a burst of fresh, fruity flavor without any of the sugary guilt.

Serve this vinaigrette generously over fresh green salads, tossing with crisp lettuce, seasonal vegetables, and perhaps some toasted nuts or seeds for added texture. It also pairs wonderfully with grilled chicken or fish, adding a bright counterpoint to savory flavors. For a refreshing twist, try it drizzled over a fruit salad – the tartness of the dressing complements the sweetness of the fruits beautifully.

When it comes to storage, this vinaigrette is best kept in an airtight container or a glass jar with a tight-fitting lid. It will keep beautifully in the refrigerator for up to 1 week. Before each use, remember to shake it well or whisk it vigorously to re-emulsify, as natural separation can occur. It does not freeze well, so stick to refrigeration for the best results.

Nutritional Information

Here is an approximate nutritional breakdown for a standard serving (2 tablespoons) of this no-added-sugar raspberry vinaigrette. Please note that these values can vary slightly based on the specific brands of jam and oil used.

Nutrient	Amount per Serving	% Daily Value
Calories	160	8%
Total Fat	18g	23%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	0mg	0%
Total Carbohydrate	2g	1%
Dietary Fiber	0g	0%
Total Sugars	0g	0%
Protein	0g	0%
Vitamin C	1mg	1%
Iron	0mg	0%
Calcium	0mg	0%

Variations & Substitutions

While this recipe is a masterpiece in its simplicity, feel free to explore its potential with these delightful variations and substitutions.

• Berry Swap: If raspberries aren’t in season or readily available, you can absolutely substitute them with no-sugar-added strawberry jam or blackberry jam for a similarly delicious outcome. The color and flavor will shift, but the essence of a fruit-forward vinaigrette remains.
• Vinegar Alternatives: While raspberry vinegar offers a delightful synergy, a good quality red wine vinegar or apple cider vinegar can be used in a pinch. You might want to add a tiny splash of fresh lemon juice to brighten the flavor profile if you opt for a less fruity vinegar.
• Oil Options: As mentioned, grapeseed oil or a light, mild extra virgin olive oil are excellent substitutes for canola oil. Avoid strongly flavored olive oils, as they can overpower the delicate raspberry notes.
• Herbal Infusion: For a savory-sweet complexity, consider infusing your oil with fresh herbs. A sprig of fresh rosemary or thyme can be added to the oil for a few days before making the dressing. Remove the herb before using the oil.
• A Touch of Spice: For those who enjoy a subtle kick, a tiny pinch of red pepper flakes whisked into the jam and vinegar mixture before adding the oil can add an intriguing layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this vinaigrette with fresh raspberries instead of jam?
A: While it’s possible, it requires a bit more work. You would need to puree fresh raspberries and strain them to remove seeds, then reduce the puree slightly to concentrate the flavor. Using no-sugar-added jam is a much quicker and more reliable method for achieving the desired consistency and flavor intensity.

Q: My vinaigrette separated after sitting for a while. What should I do?
A: Don’t worry, this is completely normal for vinaigrettes! Simply whisk it vigorously again or pour it into a jar with a tight-fitting lid and shake it well until it’s emulsified once more.

Q: How do I know if my raspberry vinegar is good quality?
A: A good quality raspberry vinegar will have a clear, vibrant color and a pronounced, pleasant fruity aroma. When you taste it, it should be distinctly vinegary but with a noticeable sweet, fruity undertone.

Q: Can I use a different type of sugar-free sweetener in the jam if I make my own?
A: Absolutely! If you are making your own no-sugar-added raspberry jam, you can use your preferred sugar-free sweetener. The key is that the jam should not contain added sucrose or high-fructose corn syrup.

Q: What’s the best way to store this vinaigrette long-term?
A: For the best quality and flavor, this vinaigrette is best used within a week. Store it in an airtight container in the refrigerator, and always remember to re-whisk or shake before serving.

Final Thoughts

This no-added-sugar raspberry vinaigrette is more than just a salad dressing; it’s a celebration of pure, unadulterated flavor that happens to be incredibly health-conscious. It’s proof that deliciousness doesn’t require added sugar. I encourage you to try it on your next salad, to drizzle it over roasted vegetables, or even to use it as a bright marinade. Share it with friends, family, or enjoy it all yourself – it’s a small recipe that brings a big impact to any meal. I find it particularly delightful paired with a simple mixed green salad, some toasted walnuts, and a sprinkle of crumbled goat cheese for a balanced and elegant dish.