1 (12 oz.) bag frozen loosepack raspberries
1 c. cider vinegar
2 c. salad oil
2-3 tsp. sugar
2 tsp. dried mint

Puree berries and cider vinegar in blender until smooth. Sieve mixture, removing seeds. Add oil, sugar, and dried mint. Cover and chill. Makes 4 (1 cup) portions.