Marionberry Vinaigrette

Being long-time residents of Oregon, we have the advantage of marionberries being local for us... but if you don't have marrionberry jam available in your store, fear not! One of the best things about this recipe is how you can substitute dozens of other varieties of jams, preserves or marmalades and you'll get wonderful if different results. We've had awesome results using tomato marmalade, apricot preserves, orange marmalade, homemade Morello cherry preserves, fig jam, strawberry jam, and many other varieties... give them a shot!

• Ready In: 7 mins
• Yields: 1 pint

Ingredients

• 1  teaspoon oregano, dried
• 1⁄2 teaspoon parsley, dried
• 1⁄4 teaspoon black pepper
• 2 1⁄2 teaspoons sea salt
• 5  teaspoons sugar
• 1  teaspoon tarragon, dried
• 1  teaspoon  granulated onion
• 1  teaspoon basil, dried
• 1  teaspoon dry mustard
• 1⁄2 teaspoon paprika
• 3⁄4 lemon, juiced
• 10  fluid ounces canola oil
• 2 1⁄2 teaspoons garlic, crushed
• 1  tablespoon  marionberry jam
• 6  fluid ounces  seasoned rice wine vinegar

Directions

1. Put all ingredients in a blender and blend smooth.
2. Allow at least 30 minutes for the flavors to meld. Shake before serving.
3. Store refrigerated in an air-tight container.