top of page
  • Writer's pictureAnthony DeNovellis

Mixed Berry Vinaigrette

Subscribe or Sign up for a class to get more recipes!


2 cups fresh or frozen mixedro berries (I use a mix of raspberry, blackberry, strawberry, and blueberry)

1 cup sugar

1/2 cup fresh orange juice 

¼ teaspoon salt

1/4 - 1/2 cup red wine vinegar

Kosher salt and pepper to taste


Combine all ingredients, except the vinegar, in a small  saucepan over medium heat. Bring to a low boil, stirring occasionally until the berries have released a good amount of juice and the sugar is dissolve. Reduce the heat to low and allow to simmer  for 1 hour, stirring frequently, until it has thickened and the liquid is syrupy. Remove from the heat and allow to cool for a few minutes, then blend smooth - strain it through a fine sieve if you dont want seeds.

Slowly blend in the vinegar, tasting frequently to make sure that it is tangy to your liking. Season with salt and pepper to your taste.

7 views0 comments

Recent Posts

See All

Almond Ricotta

This is a versatile recipe - change the seasoning to change the flavor, and it can be used as a topping, a filling, or stirred into sauces to add richness and depth. Subscribe or Sign up for a class t

Rich Marinara Sauce

The most important ingredient in this recipe is time - allow the sauce to simmer and stew for several hours, in order for the flavors to develop. Subscribe or Sign up for a class to get more recipes!


bottom of page