Blackberry Balsamic Vinegar Dressing

"Matterson House Restaurant in Ucluelet BC makes & sells a dressing which is so faboulous, so wonderful we decided to try an make it ourselves this is not their recipe. Enjoy!"
 
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photo by Mflateau85 photo by Mflateau85
photo by Mflateau85
Ready In:
45mins
Ingredients:
6
Yields:
1 pint
Serves:
32
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ingredients

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directions

  • Simmer blackberries until the juices are released.
  • Let cool.
  • add next 5 ingredients.
  • Bottle and refrigerate for 1 week before using.

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Reviews

  1. Used a sugar substitute instead of sugar. Still tastes amazing! !
     
  2. A nice vinaigrette dressing. Simple to make. Used with a salad of mixed greens, roasted chicken, blackberries, strawberries and toasted pecans. Thank you.
     
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RECIPE SUBMITTED BY

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the&nbsp;&nbsp;one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food!&nbsp;</p>
 
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