Raspberry Blackcurrant Dressing

By Chef John Placko

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Ingredients

  • Higgins & Burke Naturals™ Berry Vines Tea bags
  • 1/2 cup (125 mL) Boiled water
  • 1/2 cup (125 mL) Raspberries, fresh or frozen
  • 2/3 cup (150 mL) Oil, canola or mild oil
  • 1/3 cup (75 mL) Vinegar, apple cider or white
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) Salt
  • 1/4 tsp (1 mL) Pepper, black ground

Makes 2 cups (500 ml)

Prep time: 5 minutes

Cook time: 10 minutes

Method

  1. Steep tea bags in the boiled water for 10 minutes.
  2. Remove bags and squeeze to retrieve all the flavour.
  3. Place all the ingredients in a blender and mix on medium for 30 seconds.
  4. Chill before using, about 30 minutes.

Note: Substitute Raspberry Blackcurrant for Lush Berry tea.

Read here for nutritional information