Ingredients
1 ½ Cups Tart Cherry Juice
¼ Cup Red Wine Vinegar
¼ Cup White Vinegar
2 Cups of Salad Oil (I usually use Grape seed oil)
1 Tsp. Dijon Mustard
½ Tsp. Sriracha
Dash of Salt & Pepper
Preparation
Please cherry Juice in a saucepan and reduce over medium-high heat, stirring frequently, until about ½ cup remains. Let cool. Place reduced cherry juice, red wine vinegar and white vinegar in a measuring cup to be sure they equal 1 cup together. Top off with white vinegar if more liquid is needed. Pour cherry juice and vinegar mixture in to a blender. Add mustard, sriracha, salt and pepper. Cover and blend for thirty seconds. Add 1 drop of oil and blend for another 30 seconds. Add remaining oil and blend for 2 minutes.
