Prep 15 mins
Cook 0 mins
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.
- 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)
- Put all ingredients into a LARGE container and continue to blend using an immersion blender until all ingredients have blended together well.
- This dressing will store refrigerated for several weeks but will need to be re-stirred before using due to slight separation of the oil.