Cherry Vinaigrette Dressing

Cherry Vinaigrette Dressing

Yield: about 1 quart


    • 1/2 qt. cherries, tart, frozen, pureed
    • 1/2 oz. (about 2 tbsp.) arrowroot
    • 1/2 cup honey
    • 8 fluid oz. red wine vinegar
    • 12 fluid oz. olive oil, extra virgin
    • 2 fluid oz. cherry juice concentrate
    • 1/4 tsp. clove, ground
    • 1 tsp. black pepper
    • 1 tsp. salt


Baking Directions:

Dissolve the arrowroot in a small amount of pureed cherries. Bring the pureed cherries to a boil. Add the honey. Gradually add the arrowroot to the hot purée. Cook until it is thick enough to coat the back of a spoon. Cool pureed cherry mixture to room temp. Whip in vinegar and oil. Add seasonings.