Directions
Makes about 1 cup
2 cups fresh or frozen raspberries
2 teaspoons Dijon mustard or grain mustard
12 tablespoons balsamic vinegar, or to taste
1 tablespoon finely chopped fresh herbs, such as thyme or rosemary (optional)
12 teaspoons maple syrup, or to taste
salt, to taste
black pepper, to taste
Purée raspberries in a food processor or blender. Remove and place in a bowl. Whisk in mustard, vinegar, herbs (if using), maple syrup, salt, and black pepper. Start with 1 tablespoon vinegar and add more after tasting. Adjust flavor with maple syrup, salt, and black pepper.
Store leftovers in a covered dish and refrigerate for 2 to 3 days.
Nutrition Information
Per 2 tablespoons:
22 Calories
0.3 g Fat
0 g Saturated Fat
11.8% Calories from Fat
0 mg Cholesterol
0.5 g Protein
4.7 g Carbohydrate
2.2 g Sugar
2.1 g Fiber
179 mg Sodium
10 mg Calcium
0.3 mg Iron
8.2 mg Vitamin C
10 mcg Beta-Carotene
0.3 mg Vitamin E
This recipe is from the NEW BOOK
The Cancer Survivor’s Guide: Foods that Help You Fight Back!
For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.
View The Cancer Project Recipe of the Week Archive.
Resources | Protective Foods
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