Blackberry Vinaigrette

Nothing fancy, just seriously tasty goodness

Blackberry Vinaigrette
 This dressing has the perfect blend of depth and tartness with an understated sweetness that compliments but does not overwhelm. [ How about THAT for a hoity toity descriprion, eh?]

3/4 cup seedless blackberry jam [-Lovely variation: you COULD go 1/2 cup each with Strawberry Jam]
1 cup red wine vinegar  [I did half red wine/ half rice vinegar]
1/3 cup olive oil 
2 Tablespoons sugar or desired sweetener 
1/2 tsp salt
1/3 cup cranberry/blackberry/blueberry juice by CranSpray
1/4 cup concentrated orange juice*optional* [I didn't add this this time]
1 tsp ground mustard
1 TB orange rind
1/2 tsp onion powder
black pepper to taste

Heat altogether in small saucepan or microwave safe glass measuring cup [I used a 2 cup container] until boiling. Remove from heat and stir well to incorporate everything together and melt sugar. Pour into a bottle with lid for storing in refrigerator for up to 6 months.

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Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
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