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½ cup Persimmon Hill Farm Blueberry Jam
½ cup balsamic vinegar
1 T. maple syrup or honey
1 clove garlic, split
2 T red wine vinegar
1 teaspoon Dijon mustard
¾ cup light tasting olive oil or canola oil
The secret ingredient is our jam! (You can use any premium jam as long as it has fruit as the number one ingredient). In a small pan, heat the balsamic vinegar and garlic until it just starts to boil. Letsit for a few minutes for the garlic to infuse the vinegar. Remove garlic, andadd maple syrup. Then stir in the jam and whisk until blended. Add red wine vinegar, Dijon mustard and oil, whisking until well blended, then pour into a cruet or small jar. Makes about 2 cups, approximately 32 calories pertablespoon.
I like to make this in small batches and use fresh. It will keep at room temperature for a week or more, or you can refrigerate it for longer storage. If you refrigerate it, the oil may solidify. This won’t affect the flavor, but you will need to let it sit at room temperature or set it in a jar of lukewarm water for 30 minutes or so, and then shake it up to blend before serving.
