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Recipe: Cherry Vinaigrette Dressing

  • 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

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.

Serving Size

Yield: about 1 quart


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