Located in South Langley, BC, The Preservatory has been making their preserves in copper kettles using traditional cooking methods and innovative flavour pairings since 2002. Most of these preserves are made without pectin and with in-season fruit grown on their farm, Vista D’oro.
1 tbsp grainy Dijon
3 tbsp preserves
1 shallot, peeled + finely chopped
⅓ cup balsamic vinegar
1 cup olive oil
Salt to taste
Peppercorns to taste
Whisk together Dijon and preserves to combine.
Add shallot, balsamic vinegar, then whisk in olive oil in a steady stream.
Season with salt and peppercorns to taste.
Keeps refrigerated up to 10 days.