Black Raspberry or Blackberry Vinaigrette
Making Halfway Homemade Black Raspberry Vinaigrette is a family tradition for me. The vibrant color is as pretty as it is tasty! It starts with making raspberry or blackberry vinegar just by steeping the fruit in the fridge. Of course there's a shortcut in this Southern condiment, too. Blackberries or red raspberries easily substitute for the black raspberries if you don't grow them or can't find them.
Servings: 12 tablespoons
Calories: 1tablespoon
Ingredients
Black Raspberry Vinegar
- ¾ cup fresh black raspberries, red raspberries or blackberries
- ¾ cup Champagne vinegar
Black Raspberry Vinaigrette
- ¼ cup Black Raspberry Vinegar
- 3 tablespoons water
- 1 .7 oz package Good Seasons Italian Dressing and Recipe Mix
- ½ cup vegetable oil or olive oil
Instructions
Vinegar
- Place fresh berries in a glass jar or container with a tight fitting lid; pour vinegar over berries and seal with the lid. Refrigerate for two weeks. Drain and remove the berries. The "pickled" berries can actually be eaten, but are quite twangy.
Vinaigrette
- Combine ¼ cup flavored vinegar, water, and dressing mix in a jar with a tight fitting lid; seal and shake well. Add oil; seal and shake well. Let stand at room temperature 1 hour and serve immediately or refrigerate until ready to use.
Notes
If you don't want to make your own Black Raspberry Vinaigrette or they aren't in season, you can substitute red raspberries or blackberries. In a pinch, just substitute red wine vinegar for the raspberry vinegar to make the vinaigrette. There are also some very nice fruit-flavored balsamic vinegars available.
