Dried Cherry Vinaigrette



Serving size

3 tablespoons
60 Minutes
60 minutes

This recipe can be multiplied and keeps well for about 72 hours in the refrigerator.

Dried Cherry Vinaigrette


1 cup, unthawed Frozen or dried cherries (unsweetened)
1/2 cup Red wine vinegar
1/4 cup Red wine
1 Tbsp. Maple syrup
1/2 tsp. Salt
1/8 tsp., ground Black pepper
2 Tbsp. Reduced fat sour cream
1/2 cup 2% milk


Place the cherries, red wine vinegar, red wine, water, salt and pepper in a small sauce pan over medium-high heat.

When the liquid begins to boil reduce the heat to low and simmer for 30 minutes. Remove from the heat and let cool for about 15 minutes. Using a stick blender or blender puree until smooth.

Add the sour cream and milk and blend well. Chill.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.


This is a low sodium recipe.

Recipe Notes

This is a simple salad dressing that is really versatile. It’s cool and refreshing on a hot summer day but perfect for an elegant dinner party. Make sure to look for unsweetened cherries. Not only are there added calories in sweetened fruit, it also takes away the bright tart flavor. Just a touch of maple syrup is enough.

"That last cherry soothes a roughness of my palate."

Robert Browning, Poet