Recipe: Dark Cherry Vinaigrette - 2 recipes

I could not find any copycat recipe for the 54th Grill Dark Cherry Vinaigrette on the Internet. I found two recipes for dark cherry vinaigrette (one using preserve and one using cherries). Same recipe it looks like but some people might like the difference in ingredients. Good luck and your cooking successes with us here.

DARK CHERRY BALSAMIC VINAIGRETTE

1/2 cup balsamic vinegar
1/4 cup granulated sugar
1 clove garlic, minced
1/2 cup cherry preserves
1/4 cup red wine vinegar
1 cup canola oil
kosher salt
freshly ground black pepper

In a small saucepan over medium heat, combine the balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes.

Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.

COOKING TIPS:
*The vinaigrette recipe yields about 2 1/2 cups of dressing. Place extra dressing in a sealed jar and refrigerate for up to 2 weeks. Use on other salads, or drizzle over grilled shrimp or lobster.

Dark Cherry Balsamic Vinaigrette
Source: Jan Can Cook
From: Nordstrom Entertaining at Home Cookbook

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DARK CHERRY BALSAMIC VINAIGRETTE

1 (15 ounce) can Dark Sweet Cherries
1 cup balsamic vinegar
2 cloves garlic, minced
1/2 cup sugar
1/2 cup red wine vinegar
2 cups canola oil
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground

Drain the cherries and then puree them in a blender or food processor.
In a medium size pot, bring pureed cherries, balsamic vinegar, garlic, and sugar to a boil. Reduce heat and allow mixture to simmer uncovered for 10 minutes.

Pour the cooked mixture in a standing mixer or blender. Mix in red wine vinegar, salt, and pepper. While mixing, slowly pour in the oil and beat for 2 more minutes.

Store in jars in the refrigerator for up to two weeks.

Source: Garnish & Glaze