This versatile jam-based vinaigrette beautifully bridges the line between dressing and sauce. The fruit jam adds natural sweetness and body, creating a glossy emulsion that clings perfectly to hearty greens like spinach or kale — or doubles as a quick finishing sauce for roasted chicken or pork chops. Feel free to experiment with different jams: blackberry or olallieberry for rich, winey flavor; or apricot for a sunnier, golden version. A touch of fresh thyme or minced shallot adds savory depth and balance.
INGREDIENTS:
2 tablespoons balsamic or sherry vinegar
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
2 teaspoons berry jam (such as blackberry, olallieberry, or mixed berry)
Pinch of fresh minced thyme (optional)
METHOD:
In a medium non-reactive bowl, whisk together the vinegar, salt, pepper, and thyme (if using). Let stand for 2–3 minutes to allow the flavors to meld.
Add the jam and whisk until it dissolves into the vinegar mixture.
While whisking continuously, slowly drizzle in the olive oil in a thin stream until the mixture thickens and emulsifies. You may not need to use all the oil — stop when the vinaigrette reaches your preferred consistency.
Taste for seasoning, adjusting salt, pepper, or sweetness as desired.
Use immediately, or refrigerate in a covered jar for up to 5 days. Shake or whisk before using.
CHEF’S NOTES AND TIPS:
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For added depth (especially if using as a sauce for pork or chicken), whisk in 2 teaspoons minced shallot with the vinegar.
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Try an apricot version using white balsamic, rice, or champagne vinegar.
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For a lightly curried twist, combine half apricot and half ginger jam, then drizzle over roasted chicken or use as a dipping sauce for baked chicken or turkey meatballs.
YIELD: About 1/2 cup
