~My new FAVORITE salad dressing & marinade
This is an DELICIOUS recipe!!! It is a 2-step process but is NOT hard at all so don't be intimidated! For the vinegar, you can substitute any berry you like in place of the huckleberries!
First you need to make the Huckleberry Vinegar! This is what you need:
1 cup huckleberries
1/4 cup sugar
2 cups white wine vinegar
Place 1 cup huckleberries in a medium bowl; set aside.
In a medium stainless-steel, nonstick, or enamel saucepan combine vinegar and sugar. Bring just to boiling over medium-high heat, stirring to dissolve sugar.
Pour vinegar mixture over berries in bowl. Cool slightly. Cover; let stand at least 8 hours. Makes 2 1/2 cups.
TO STORE:
Transfer vinegar to a clean 1-quart jar. Cover tightly with a nonmetallic lid (or cover with plastic wrap; tightly seal with metal lid). Store in a cool, dark place for up to 6 months. Stir before using.
THEN, you need to make the vinaigrette:
HUCKLEBERRY VINAIGRETTE
Makes about 1 cup
1/2 cup Huckleberry Vinegar (recipe above)
1/4 cup Olive oil
2 tsp. sugar
1/2 tsp. Dijon mustard
1 Tbsp. finely chopped onion
1/4 tsp. salt
1 Tbsp. minced garlic (optional)
Combine all ingredients in a blender or food processor. Cover and blend or process until nearly smooth. Some berry chunks are okay if you like. If not, blend until it is as smooth as you like!
Serve immediately or cover and store in the refrigerator for up to 1 week. Stir before using.
This is an DELICIOUS recipe!!! It is a 2-step process but is NOT hard at all so don't be intimidated! For the vinegar, you can substitute any berry you like in place of the huckleberries!
First you need to make the Huckleberry Vinegar! This is what you need:
1 cup huckleberries
1/4 cup sugar
2 cups white wine vinegar
Place 1 cup huckleberries in a medium bowl; set aside.
In a medium stainless-steel, nonstick, or enamel saucepan combine vinegar and sugar. Bring just to boiling over medium-high heat, stirring to dissolve sugar.
Pour vinegar mixture over berries in bowl. Cool slightly. Cover; let stand at least 8 hours. Makes 2 1/2 cups.
TO STORE:
Transfer vinegar to a clean 1-quart jar. Cover tightly with a nonmetallic lid (or cover with plastic wrap; tightly seal with metal lid). Store in a cool, dark place for up to 6 months. Stir before using.
THEN, you need to make the vinaigrette:
HUCKLEBERRY VINAIGRETTE
Makes about 1 cup
1/2 cup Huckleberry Vinegar (recipe above)
1/4 cup Olive oil
2 tsp. sugar
1/2 tsp. Dijon mustard
1 Tbsp. finely chopped onion
1/4 tsp. salt
1 Tbsp. minced garlic (optional)
Combine all ingredients in a blender or food processor. Cover and blend or process until nearly smooth. Some berry chunks are okay if you like. If not, blend until it is as smooth as you like!
Serve immediately or cover and store in the refrigerator for up to 1 week. Stir before using.
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