Over the summer I did many canning project using raspberries. One that I started back in July was infusing white wine vinegar with fresh raspberries. Although this was probably done sometime in August, things were so hectic, I never got around to finishing it.
The other night I needed a special salad dressing to perk up a ho-hum salad at dinner. Remembering the raspberry vinegar steeping under the counter, I decided to finish up the Raspberry Infused Vinegar and whip up a batch of Creamy Raspberry Vinaigrette. These recipes can be found on Simply Grateful Canning and Simply Grateful Cooking.
Being able to use the projects I worked on over the summer now that it’s cold and sometimes dreary, means the world to both me and the family. Cranberries aren’t the only “festive” fruit to use this holiday season, and for this I am — Simply Grateful.