Blackberry Jam Vinaigrette
This sweet, tangy berry marinade is wonderful with big game like elk and venison. Try this with steaks or duck breasts that are pan sautéed. After cooking, the pan can be deglazed with a bit of the marinade, too.
INGREDIENTS | YIELDS about 1¼ cups
- 1 cup blackberry jam
- ½ cup white wine vinegar
- ½ cup olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Place the blackberry jam in a bowl and whisk until creamy.
Add the rest of the ingredients and whisk again until blended.
Can be made ahead and kept in a covered container in the refrigerator for several days.
Change this marinade by simply substituting the jams or preserves of your choice. Think of a luscious apricot vinaigrette or kicky cherry marinade. Add cranberry conserve instead of the blackberry jam for a festive holiday marinade or dressing that can dress a salad or be used as a drizzle over cooked wild game.