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Wednesday, March 24, 2010

Lingonberry Vinaigrette

 A while back Bon Appetit did an article on New Austrian Cuisine. I made the entire dinner including goulash, spaetzle, and a red cabbage salad. This meal had a lot of flavors going on. Each individual component was good, but all together the competition happening on my tongue was just too much. When I asked David how he like the meal he said, "These flavors are just not something I'm used to, but I like the radioactive red color of the dressing on the cabbage." Somehow, I knew exactly what he meant. That dressing was really good, too much for the meal that night, but I knew if I worked with some of the ratios I could create a really good every day salad dressing. That is a really good thing considering I still have over 6 quarts of lingonberries in my freezer from last fall.

Lingonberry Vinaigrette

3 tablespoons lingonberry preserves,
or 1/4 cup lingonberries(fresh or frozen) and 1 teaspoon sugar
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
3/4 cup olive oil
1/4 teaspoon fresh ground black pepper

In a medium bowl combine all ingredients and blend with an immersion blender, or use a regular blender. Serve over a bed of salad greens, ours was great topped with diced granny smith apple, chopped toasted walnuts, and gorgonzola.

*For those living in Alaska Lingonberries are called Low-Bush Cranberries.


  1. Yum! Do you think a regular cranberry would substitute? Or another sweeter berry, because I don't know that I have access to Lingonberry Preserves. (I may have seen some at Trader Joe's). Thanks for adding it to the link up!

  2. I think you could substitute any type of preserves that isn't too seedy. I have made this with blueberry preserves as well. Regular cranberries texture might not work so well, but if you had cranberry preserves I'm sure that would.


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