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Blueberry Vinaigrette

Blueberry Vinaigrette

by | May 13, 2015

Ingredient: 30 oz. The Perfect Purée Blueberry Puree, thawed 16 oz. rice wine vinegar 4 oz. Dijon mustard 2 tbsp. sugar 16 oz. corn or canola oil Salt to taste Method:  Combine the Blueberry Puree, rice wine vinegar, Dijon mustard, and sugar in a blender. Slowly blend...
Blood Orange Zinfandel Sauce

Blood Orange Zinfandel Sauce

by | May 13, 2015

    • 6 oz. The Perfect Purée Blood Orange Concentrate, thawed     • 1/2 tsp. The Perfect Purée Lemon Zest, thawed    • 1 oz. canola oil     • 1 shallot, minced     • 16 oz. fruity red zinfandel     • 2 tsp. aged balsamic vinegar     • 2 1/2 oz. honey     • Bouquet...
Blood Orange Balsamic Vinaigrette

Blood Orange Balsamic Vinaigrette

by | May 13, 2015

 • 4 oz. The Perfect Purée Blood Orange Concentrate, thawed     • 12 oz. canola oil     • 4 oz. balsamic vinegar     • 2 oz. whole grain mustard     • 1 tsp. kosher salt     • 1 tsp. fresh ground black pepper     • 2 tbsp. fresh basil     • 1 tbsp. fresh chopped...
Blackberry Ginger Chutney

Blackberry Ginger Chutney

by | May 13, 2015

Ingredients for Blackberry Ginger Chutney: 2 pints The Perfect Purée Blackberry Puree,  thawed 1 tbsp. pickling spice 6 black peppercorns, cracked 1/2 tsp. kosher salt 1 cup cabernet/red wine vinegar  1 cup dark brown sugar 1 cup jumbo yellow onion, diced finely 1...
Blackberry Butter

Blackberry Butter

by | May 13, 2015

• 1 cup The Perfect Purée Blackberry Puree, thawed     • 2 tbsp. white wine vinegar     • 1 cup unsalted butter, softened     • 1/2 cup heavy whipping cream     • 1/2 tsp. salt     • 1/8 tsp. white pepper Method: 1. In a small saucepot stir together Blackberry Puree...