Fruity Balsamic Vinaigrette

Ingredients:

•	1/2 cup Smucker's® Strawberry Preserves
OR	Smucker's® Seedless Red Raspberry Jam
OR	Smucker's® Sweet Orange Marmalade
OR	Smucker's® Apricot Preserves
•	2 tablespoons balsamic vinegar
•	1 tablespoon water
•	1 1/2 teaspoons Dijon mustard
•	1/2 teaspoon minced garlic
•	1/4 teaspoon ground black pepper
•	1/8 teaspoon salt
•	1/4 cup Crisco® Pure Canola Oil
OR	1/4 cup Crisco® Puritan® Canola Oil with Omega-3 DHA

Directions:

1	WHISK together preserves, jam, preserves or marmalade, vinegar, water, mustard, garlic, pepper and salt in a medium bowl. Gradually whisk in oil. Serve over green or fruit salads or grilled chicken, pork, fish, seafood or vegetables.
	VARIATIONS
1	STRAWBERRY BASIL VINAIGRETTE: Prepare vinaigrette with Strawberry Preserves. Add 2 teaspoons finely minced fresh basil. Serve over a bed of mixed greens, halved grape tomatoes, garbanzo beans, shaved Parmsean cheese and croutons.
2	RED RASPBERRY AND ROSEMARY VINAIGRETTE: Prepare vinaigrette with Seedless Red Raspberry Preserves. Add 1 teaspoon finely minced fresh rosemary. Serve over a bed of chopped romaine lettuce, raspberries, crumbled goat cheese and chopped walnuts.
3	CITRUS GINGER VINAIGRETTE: Prepare vinaigrette with Orange Marmalade. Add 1 teaspoon finely grated fresh gingerroot. Serve over a bed of mixed greens with baby spinach, sliced green onion, mandarin oranges and rice noodles.
4	APRICOT GINGER VINAIGRETTE: Prepare vinaigrette with Apricot Preserves. Add 1 teaspoon finely grated fresh gingerroot. Serve over a bed of Bibb lettuce, thinly sliced ripe pear, crumbled blue cheese and chopped pecans.