Recipe: Belton Chalet Huckleberry Vinaigrette and Huckleberry Vinegar (Not Mackenzie River House)

I am adding this recipe because the only mention of any food item I could find was a Huckleberry salad dressing. Could the red specks be a berry instead?

HUCKLEBERRY VINAIGRETTE
Source: Country Home Magazine
From: Belton Chalet in Glacier National Park
Makes about 1 cup

1/2 cup Huckleberry Vinegar (recipe follows)
1/4 cup canola oil
2 tsp. sugar
1/2 tsp. Dijon-style mustard
1 Tbsp. finely chopped onion
1/4 tsp. salt

Combine all ingredients in a blender or food processor. Cover and blend or process until nearly smooth.

Serve immediately or cover and store in the refrigerator for up to 1 week. Stir before using.

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HUCKLEBERRY VINEGAR
Makes 2 1/2 cups

1 cup huckleberries
1/4 cup sugar
2 cups white wine vinegar

Place 1 cup huckleberries in a medium bowl; set aside.

In a medium stainless-steel, nonstick, or enamel saucepan combine vinegar and sugar. Bring just to boiling over medium-high heat, stirring to dissolve sugar.

Pour vinegar mixture over berries in bowl. Cool slightly. Cover; let stand at least 8 hours.

TO STORE:
Transfer vinegar to a clean 1-quart jar. Cover tightly with a nonmetallic lid (or cover with plastic wrap; tightly seal with metal lid). Store in a cool, dark place for up to 6 months. Stir before using.