Place cornstarch in a small saucepan.
Gradually add water, whisking until blended.
Stir in blackberry vinegar and remaining ingredients.
Boil 1 minute, stirring constantly.
Cool to room temperature, then refrigerate.
Serve over a combination of gourmet mixed lettuce, thinly sliced red onion and chopped fresh mint.
f string.
Put the vinegar and sugar into a large
f desired.
Add the vinegar, lemon juice, garlic, salt, and
In a one-quart mason jar place the blackberries in the bottom. You may crush lightly with a wooden spoon for the most flavor if you like. Fill the jar with the vinegar and put the lid on. Place the jar outside in the sun to steep all day like you would for Sun Tea. At the end of the day strain vinegar into another jar. Will keep for months.
he sterilze step].
Heat vinegar to just below boiling. About
Crush berries in a large bowl; pour vinegar over top.
Stir with a plastic or wooden spoon to combine.
Let stand for 24 hours.
Strain mixture into a large saucepan; discard seeds.
Add sugar; bring to a simmer.
Cook 5 minutes.
Cool.
Pour vinegar into a decorative bottle.
BLACKBERRY MUSTARD SAUCE.
Position knife
Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste
owl, add the olive oil, vinegar and seasonings and mix well
For the sipping vinegar:
Mash the blackberries and
hicken broth, thyme, blackberry spread, and balsamic vinegar.
Once the chicken
f the minced garlic, balsamic vinegar, and blackberries.
Over high
Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper
his is a basic Coulis recipe that I like to use
Prepare Blackberry Mustard and set aside.
In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.
Stir ketchup, blackberry preserves, bourbon, green onions, red wine vinegar, garlic powder, Worcestershire sauce, mustard, and sea salt together in a bowl.
In a blender combine blackberries, vinegar, honey, oil, vanilla and salt. Pulse to desired consistency.
In a large bowl, toss spinach, cheese, red onion and blackberry mixture.
Stir in walnuts before serving.
ook briefly.
Add the vinegar and wine, simmering until almost
Place all ingredients except the oil into a blender. Blend on high for one minute until mixed well, then turn blender off and taste. Adjust with more Splenda if you want a little sweeter vinaigrette.
Turn blender back on and with blender running, slowly add oil. Pour into jar with tight-fitting lid and store in the refrigerator.