Blueberry pumpernickel dressing

Name: Blueberry pumpernickel dressing
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 100 g Pumpernickel; 150 g Blueberries; 150 ml Cranberry juice; 1 TABLESPOON Cider vinegar; 3 TABLESPOONS Olive oil; 1 Organic Orange; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Blueberry Jam

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

100 g Pumpernickel
150 g Blueberries
150 ml Cranberry juice
1 TABLESPOON Cider vinegar
3 TABLESPOONS Olive oil
1 Organic Orange
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Blueberry Jam

Directions

1
Crumble the pumpernickel finely and roast it in a pan without fat for about 5 minutes. Select the berries, wash and drain well.
2
Finely puree the juice, about half of the berries, jam, vinegar and oil with a chopping stick. Stir in pumpernickel, remaining berries and orange peel. Season to taste with salt and pepper. Quantity results in approx. 300 ml or 6 portions.