Burgundy Salad Dressing Recipe

Burgundy Salad Dressing Recipe
Burgundy Salad Dressing Recipe photo by Taste of Home
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Burgundy Salad Dressing Recipe

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A spiced wine salad dressing deliciously tops off your favorite fruits. Serve it as a side dish or light dessert.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cinnamon sticks (3 inches), broken
  • 16 whole cloves
  • 1 cup red Burgundy wine or grape juice
  • 2/3 cup sugar
  • 2 tablespoons red wine vinegar
  • Melon balls, halved grapes and strawberries

Directions

Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a saucepan, combine the wine or grape juice, sugar and vinegar; add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Discard spice bag. Cool dressing slightly. Cover and refrigerate for 2 hours or until chilled. Serve over fruit. Yield: 1 cup.
Originally published as Burgundy Salad Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p149

Nutritional Facts

2 tablespoons: 76 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.

  • 2 cinnamon sticks (3 inches), broken
  • 16 whole cloves
  • 1 cup red Burgundy wine or grape juice
  • 2/3 cup sugar
  • 2 tablespoons red wine vinegar
  • Melon balls, halved grapes and strawberries
  1. Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a saucepan, combine the wine or grape juice, sugar and vinegar; add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Discard spice bag. Cool dressing slightly. Cover and refrigerate for 2 hours or until chilled. Serve over fruit. Yield: 1 cup.
Originally published as Burgundy Salad Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p149

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