How to make it

  • Combine all of the ingredients with a mixer on medium speed (Or a blender on low) for 30 seconds.
  • Chill at least 1 hour.

Reviews & Comments 3

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    " It was just okay "
    chef_irish ate it and said...
    This is A Good Dressing, I Add A Pinch of Sugar to Mine and No Pectin!
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  • vino4dino 10 years ago
    This sounds really good. I will have to try it.

    The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. For household use, pectin is an ingredient in jelling sugar (sometimes sold as “sugar with pectin”) where it is diluted to the right concentration with sugar and some citric acid to adjust pH. In some countries, pectin is also available as a solution or an extract, or as a blended powder, for home jam making. For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester pectins are used. With low-ester pectins and amidated pectins less sugar is needed, so that diet products can be made. Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat replacer. Typical levels of pectin used as a food additive are between 0.5 – 1.0% - this is about the same amount of pectin as in fresh fruit.

    Never heard of it!!! I'll have to buy some and find more uses for it.
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  • achope246 10 years ago
    This also makes a great marinade for chicken or steak!
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