New this month
Get the Allrecipes magazine

Sour Cherry Vinaigrette

Matt Hamilton

"A great salad dressing for summer vegetables. Keeps well for about a month with refrigeration. Slight separation is normal."
Added to shopping list. Go to shopping list.


30 m servings 170 cals
Original recipe yields 24 servings (3 cups)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 170 calories; 18.2 g fat; 2.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 28 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

Made this with spring salad topped with fruit, candied pecans and cheese. Very yummy!!

1.25.17 I suppose it depends on what you’re using it on, but I drizzled the vinaigrette on some fresh apple slices and orange segments, and the oil was just a bit too dominant for me. If I ma...