BLACKBERRY VINAIGRETTE

1/2 cup blackberry jam
1/3 cup red wine vinegar
1/3 cup olive oil
2 cloves garlic, minced
1 teaspoon dry mustard
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/4 teaspoon sea salt

In a small saucepan, gently heat jam to melt. Remove from heat; transfer to a bowl. Whisk in vinegar, oil, garlic, mustard, cloves, pepper and salt.

TO USE AS MARINADE:
Add meat of choice. Cover; refrigerate for several hours. When ready to cook, remove meat from marinade. Immediately put marinade in a saucepan; bring to a rolling boil. Cook for several minutes to kill any bacteria from the uncooked meat. Serve boiled marinade as a delicious finishing sauce.

Makes about 1 1/4 cups
Adapted from source: The Best Little Marinades Cookbook by Karen Adler