My friend Sally has a great recipe for a raspberry salad dressing that uses raspberry preserves as the base. I have tried her idea using all kinds of preserves to make dressings and it works great. My recent experiment was using this new Mango Butter from Trader Joe's. It makes the most wonderful sweet and tangy vinaigrette ever!
1/3 cup mango jam
1/4 cup canola oil
4 Tablespoons rice vinegar
1 Tablespoon mirin (can omit)
1 teaspoon soy sauce
1/2 teaspoon sesame oil
Put all ingredients into a container. Use an immersion blender to whip the dressing together. I used my Braun stick blender (which I love) but you could also use a wisk to blend by hand.
Use a funnel to pour into a pretty jar.
This dressing is wonderful when used on a salad topped with grilled chicken, strawberries, and cashews!