1/2 cup raspberry jam
1/3 cup vegetable oil
2 tablespoons white wine vinegar
3/4 cup chopped walnuts
In a saucepan heat raspberry jam over low heat about 3 to 5 minutes, or until thinned. Blend in oil and white wine vinegar. Stir in chopped walnuts. Pour over fruit.
Makes about 1 1/2 cups.