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Balsamic Dressing




Source of Recipe


BCB


List of Ingredients




2 cups balsamic vinegar
1/3 cup sherry vinegar
1/3 cup cider or red wine vinegar
1 1/2 teaspoons dried tarragon, crumbled
1/2 teaspoon freeze-dried chives
1 shallot, minced
1 clove garlic, minced
1 tablespoon Splenda
1 3 oz. envelope liquid pectin

Combine vinegars in saucepan and bring to boil over high heat. Reduce heat and simmer til it is reduced to 1 1/2 cups (about 10 minutes or so). Add tarragon and chives, shallot and garlic. Simmer 2 more minutes and remove from heat. Allow to cool then strain into non-reactive container (I use a plastic salad dressing shaker or a glass canning jar), pressing on the herbs to remove as much of the vinegar as possible; add the Splenda, stirring well. Add liquid pectin. Refrigerate.

0 points per serving!


Recipe