Recipe: Cherry Vinaigrette Dressing (on this page)
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.
Yield: about 1 quart
Recipes courtesy of Fred Laughlin.