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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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I made this recipe up about 10 years ago and people love it! I make my own blackberry jam using IQF blackberries, but I've been told that it's almost as good using market bought jam. Ingredients:
1 quart red wine vinegar |
2 cups pure maple syrup |
4 ounces dijon mustard |
2 ounces dry tarragon |
1 ounce kosher salt |
1 tablespoon fresh ground pepper (toasted before grinding) |
3 cups blackberry jam |
1 quart blended oil (75% canola/25% olive oil) |
Directions:
1. Put all ingredients into a LARGE container and continue to blend using an immersion blender until all ingredients have blended together well.
2. This dressing will store refrigerated for several weeks but will need to be re-stirred before using due to slight separation of the oil.
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