Raspberry Vinaigrette - cooking recipe

Ingredients

3/4 cup red wine vinegar
3/4 cup raspberries, fresh or frozen
1 teaspoon chopped shallot
2 tablespoons honey
1 teaspoon sugar
1 teaspoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 teaspoon water
3/4 cup canola oil

Preparation

depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
In a one quart saucepan, combine vinegar, raspberries and shallot.
Crush raspberries with a fork.
Bring mixture to a boil and then reduce heat to a simmer.
Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
Strain mixture through a sieve into a blender.
Process until smooth.
Allow to cool.
Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
Blend until smooth.
Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
While blender is running, slowly drizzle half the canola oil in a steady stream.
Stop the blender and scrape down the sides again.
Turn the blender back on and slowly drizzle the remaining oil inches.
Process until emulsified.