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Ingredients30 m servings 170
Original recipe yields 24 servings (3 cups)
- Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature.
- Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.
Per Serving: 170 calories; 18.2 2.3 0.1 0 12 Full nutrition
ReviewsRead all reviews 2
Made this with spring salad topped with fruit, candied pecans and cheese. Very yummy!!