Toni’s Cherry Balsamic Vinaigrette

This is an easy recipe for a delicious cherry balsamic vinaigrette made with cherry preserves. It is full of flavor and perfect on a bed of mixed greens or spinach.  Add your favorite salad add-ins. Serve as is or top with grilled steak, chicken or shrimp.

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Shared recipes are the best

If you saw my last post, titled Heartbroken, you will know of the tragedy our family recently experienced. I am getting back on schedule and sharing here at GPTHeart, a recipe from my dear niece, Toni.

I have made this vinaigrette many times since Toni brought a huge salad with this delicious dressing for a Thanksgiving dinner. It was held many years ago at her mom’s home. Toni knew how much I liked it and sent me a copy of the recipe. It seems appropriate to honor Toni by sharing it here today. 

I used Clearbrook Farms cherry preserves but you can use whatever brand you prefer.

In a small saucepan over medium heat combine balsamic vinegar, sugar and garlic.

Bring to a simmer, stirring frequently to dissolve the sugar.

Simmer the mixture, uncovered, until reduced by half, about 10 minutes.

Add the cherry preserves and cook for 1 minute longer.

Remove from the heat and let cool to room temperature.

Whisk in the red wine vinegar followed by the canola oil.

Season with salt and pepper.

Side or dinner salad

While the vinaigrette is cooling, prepare a salad using your favorite combination of seasonal veggies. This salad includes baby spinach leaves, yellow squash, zucchini, tomato and red onion and topped with Feta cheese. You could change it up with a spring mix, sliced pears or apples, dried raisins and Parmesan slivers. Add toasted nuts or croutons as you please.

Looking for a main dish entree? Add grilled steak or chicken, thinly sliced or top with cooked shrimp. The vinaigrette compliments them all.

Toni’s Cherry Balsamic Vinaigrette

Toni didn’t indicate the source but I searched and found it is from Nordstrom

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INGREDIENTS:

• 1/2 Cup Balsamic Vinegar
• 1/4 cup sugar
• 1 clove garlic, minced
• 1/2 cup cherry preserves
• 1/4 cup red wine vinegar
• 1 cup canola oil
• kosher salt
• black pepper to taste

DIRECTIONS

In a small saucepan over medium heat combine balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar.

Simmer the mixture, uncovered, until reduced by half, about 10 minutes.

Add the cherry preserves and cook for 1 minute longer. Remove from the heat and let cool to room temperature.

Whisk in the red wine vinegar followed by the canola oil.

Season with salt and pepper.

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