Light Recipes - Reduced Sugar, Salt

Light Raspberry Dazzle Dressing – No Sugar Needed

Why pay hefty prices for gourmet fruit dressings? Make your own with field-fresh or frozen raspberries. Drizzle this dressing over fruit or garden greens – it delicious on both. If desired, stir in a touch of olive oil before spooning over salads


  • 5 cups (1250 ml) raspberries
  • 3 cups (750 ml) apple juice
  • 1 cup (250 ml) white wine vinegar
  • 1/2 pkg BERNARDIN® No Sugar Needed Fruit Pectin*, (2 ½ tbsp / 35 ml)
  • 1 tsp (5 ml) Each: dry mustard, salt & crushed peppercorns
  • 1 cup (250 ml) corn syrup
  • 1/4 cup (50 ml) maple syrup


  • Place 5 clean 250 or 236 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Combine raspberries and apple juice in saucepan. Crushing and stirring berries, bring to a boil. Remove from heat; pour through sieve into a measure, pressing with spoon to extract as much pulp as possible. If necessary, add apple juice to yield 4 cups (1000 ml) prepared juice.

  • Return juice to saucepan with vinegar. Whisk in Fruit Pectin, mustard, salt and peppercorns. Stirring occasionally, bring mixture to a boil.

  • Add corn and maple syrups. Return mixture to a full rolling boil; boil hard 1 minute.

  • Ladle hot mixture into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more dressing. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining dressing.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars –10 minutes *.

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.