Blackberry Vinaigrette Recipes

BLACKBERRY BALSAMIC VINAIGRETTE RECIPE

Steps:

• Add the everything except the oil to a small saucepan and place it over low heat. Stirring a bit, cook just to dissolve the sugar and warm the mixture, about 3 minutes.
• Remove the pan from the heat and use the back of a fork to macerate the blackberries. (I like keeping them partially intact.)
• Gradually whisk in the oil and blend until it's completely emulsified.

BLACKBERRY VINAIGRETTE

Steps:

• Place all ingredients except the oil into a blender. Blend on high for one minute until mixed well, then turn blender off and taste. Adjust with more Splenda if you want a little sweeter vinaigrette.
• Turn blender back on and with blender running, slowly add oil. Pour into jar with tight-fitting lid and store in the refrigerator.

BLACKBERRY VINAIGRETTE

Steps:

• Put all ingredients into a LARGE container and continue to blend using an immersion blender until all ingredients have blended together well.
• This dressing will store refrigerated for several weeks but will need to be re-stirred before using due to slight separation of the oil.

BLACKBERRY-BASIL VINAIGRETTE

Steps:

• Pulse first 6 ingredients in a blender or food processor 2 or 3 times until blended.
• With blender running, pour vegetable oil through food chute in a slow, steady stream; process until smooth. Makes 1 cup.

BLACKBERRY VINEGAR

Steps:

• Sterilze a 1 qt glass jar. Use a new lid.
• Carefully wash berries and lay them on wax paper. fold paper over and press carefully to just bruise. If you press to hard your will have black berry mush.
• Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
• Heat vinegar to just below boiling. About 195°F Pour over berries using a funnel. Be careful not to burn yourself.
• Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks.
• To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
• When it is right strain the vinegar through a sieve into pitcher or measuring cup. Discard the berries.
• If cloudy strain again through a coffee filter.
• Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal.
• This will last up to 3 months if you keep in a cool dark place.
• Once open refrigerate.