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    Wine Braised Instant Pot Pork Roast

    April 20, 2023 By Lea Ann Brown 5 Comments

    Pork roast thats been cooked in a pressure cooker served with fried potatoes and steamed broccoli.

    Use your electric pressure cooker to save time on this classic family dinner. Instant Pot Pork Roast cooks without sacrificing texture or flavor. A perfect hands-off dinner ready in half the time it takes to oven braise.

    Pork roast thats been cooked in the pressure cooker served with fried potatoes and steamed broccoli

    A pork shoulder roast may be the simplest cut of meat to cook. You can season the heck out of it. And due to its generous marbling it’s easy to prepare using any form of heat. Grilling, smoking, oven roasting … and yes, even pressure cooking. It’s a forgiving cut of meat.

    Beautiful with flavor, this Instant Pot Pork Roast is a recipe that can easily be prepared for your Sunday family dinner, or as a showcase main course for any holiday gathering.

    It all comes together easily once you blend the spice mix and sear the meat. Then let your pressure cooker take over to finish the job. 

    Seasoned beautifully with Rosemary, Thyme and Fennel, let’s take a look.

    What Is Pork Roast?

    Pork shoulder, also called pork butt or “Boston butt” is generally sold as a five to ten pound boneless roast at the grocery store. But they can also be sold bone in. Look for boneless pork roast when cooking a pork roast to slice and serve for dinner. Save that bone in roast when slow cooking to shred for Shredded Pork Tacos or pulled pork sandwiches. That bone will always add flavor, but ruins the look of the roast when displayed for a dinner entree that needs to be attractively sliced.

    If your only choice is to purchase a 8- 10 pound boneless roast, cut the roast in half and freeze the remainder for another day.

    Table of contents

    • What Is Pork Roast?
    • Ingredients You’ll Need
    • Ingredient Substitutions
    • How To Cook Pork Roast In The Instant Pot … It’s Easy
    • Common Questions About Instant Pot Pork Roast
      • Tips on Searing A Pork Shoulder Roast
    • Instant Pot Pork Roast Recipe
      • What to serve with Instant Pot Pork Roast
    • Related Recipes

    Ingredients You’ll Need

    Ingredients to make pressure cooker pork roast.
    • Boneless Pork Shoulder Boston Butt Roast.
    • Onions: Sweet, white or yellow, cut into rings.
    • Dijon Mustard
    • Garlic Cloves
    • Neutral Oil: Use canola or vegetable oil here. Olive oil is not a neutral flavor oil and has a lower smoke point. Canola or vegetable with heat hotter and sear that meat quicker and better.
    • Seasonings: Bay leaves, fresh rosemary and thyme.
    • White Wine: Wine is classically used to deglaze pans after searing meat. It not only is a great tool to help release meat particles stuck to the pan, but it also adds flavor.
    • Chicken Broth
    • Fennel: If you’ve never cooked with fennel, you’re in for a treat. It’s easily found in the produce department at the grocery store. Not only does it add another layer of texture, but bring with it a mild anise or licorice flavor.

    Ingredient Substitutions

    • Mustard: If you don’t have Dijon mustard on hand, substitute with plain yellow mustard, honey mustard or even a spicy brown mustard.
    • Garlic: Substitute ½ teaspoon good quality garlic powder.
    • Seasonings: If you don’t have fresh thyme or rosemary, substitute 1 teaspoon each dried rosemary and dried thyme.
    • Wine: If you don’t have white wine, just omit and use chicken broth to deglaze the pan.
    • Fennel: If you can’t find fresh fennel, substitute 1 teaspoon fennel seeds.

    Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

    How To Cook Pork Roast In The Instant Pot … It’s Easy

    • Cut the pork butt roast in half or several pieces if needed.
    Searing pieces of pork butt shoulder roast in a large skillet.
    • Step 1: Sear the pork roast pieces stove top. Heat a large fry pan over medium high heat. When the pan is hot, add the oil. When the oil starts to shimmer, add the pieces of pork roast. You may need to work in batches if your pan isn’t large enough. Brown pork roast on all sides. About 10 – 12 minutes total. Remove to a plate.
    • Step 2: Deglaze the pot by adding the white wine. Add mustard and cook for 1 minute, scraping the bottom bits.

    Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

    Cooking onions and fennel in the pressure cooker.
    • Step 3: Select the Saute function on the pressure cooker. When the pot is hot, add one tablespoon of neutral oil. Add the white wine liquid from the sauce pan, then add the fennel and onion. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant. Add dijon mustard, stir and cook for one minute.
    Cooking pork roast in the pressure cooker.
    • Step 4: Add the bay leaves, thyme, rosemary, and chicken stock along with the pork seared shoulder and any juices that have collected on the plate. Press Stop/Cancel on the pressure cooker.
    • Step 5: Secure the lid on the pressure cooker, making sure the pressure release valve is in the lock position. Set the timer to cook for 35 minutes (or 15 minutes per pound). Once the cooking time is up, let the pot natural pressure release for 15 minutes. Then do a quick release. When the float valve goes down, remove the pork roast to a platter and let rest for 10 minutes before slicing.

    Common Questions About Instant Pot Pork Roast

    Why Should You Cook A Pork Roast In An Instant Pot?

    A pressure cooker cooks a tough cut of meat like a pork shoulder butt roast in a fraction of the time it takes to cook it in the oven. And with it’s sealing properties, serves a very tender piece of meat.

    How Are Pork Shoulder Roasts Labeled?

    Pork shoulder roast can be labeled several different ways at the grocery store. Boston Butt, and and pork Butt all refer to cuts of meat that all come from the shoulder of the pig. They can be packaged bone-in or boneless. A picnic shoulder is taken from a section lower than the shoulder. And a pork loin roast is cut from a different section and is a much leaner cut of meat. For a visual, I like this Pork Cuts 101 diagram from Smithfield

    Can I Use A Pork Loin For This Recipe?

    A roast labeled as Pork Loin Roast is a much leaner cut of meat and substantially less fat. It will cook faster than a pork shoulder roast and tends to dry out easily. Avoid this cut of meat for this recipe and save it for an oven roast recipe where a brine is involved to add moisture.

    Can I Freeze This Recipe?

    Yes, a pork roast can yield a lot of servings. If you have leftovers, allow the meat to cool, and then package into an airtight container. I like using freezer safe zip-lock style bags. They’re easy to squeeze the air out and will store more efficiently in the freezer. Store in the freezer for three months. When ready to use again, thaw in the refrigerator overnight and then reheat. I’ve also used leftovers to make simple pulled pork sandwiches.

    Will A Pork Roast Fit In The Instant Pot?

    A pork roast weighing 2 – 4 pounds will fit nicely in the Instant pot and will feed 4 – 6 people. If the Pork roast is 4+ pounds, cut the roast in half before searing stovetop.

    Can I Make This Recipe In The Oven?

    Don’t have a pressure cooker? This recipe can easily be adapted for oven roasting. Just follow the instructions through the searing process, then:
    Preheat oven to 425 degrees F. Set the meat on a rack set in a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees.
    Continue to cook until an instant-read thermometer inserted into the roast reads 185 degrees F, about 3 ½ – 4 hours. Remove the pork from the oven and

    Tips on Searing A Pork Shoulder Roast

    There’s a bit more to it than simply throwing a chunk of meat in a hot skillet. Let’s take a look at how to successfully sear meat.

    • Pat meat dry before searing. Excess moisture will interfere with browning.
    • Use the right pan. Culinary School taught me to heat a French steel pan over medium high heat, adding oil as soon as the pan was hot. A cast iron skillet also works very well here.
    • Don’t over crowd the meat. Use tongs to turn the meat as soon as it easily releases from the pan.
    • Searing meats in this manner makes it taste roasted instead of boiled. The crust that searing creates adds a wonderful layer of flavor.
    • Be careful with searing, you don’t want to burn the outside of the meat.

    Instant Pot Pork Roast Recipe

    Cosori braised pork roast with broccoli and roasted potatoes, cooked in the Cosori Electric Pressure Cooker

    If you’re looking to switch up your holiday buffet, this pork roast would be a great alternative to a Prime Rib Dinner.

    Fennel, ultra-fragrant rosemary and thyme are good partners for Dijon and wine. And a lovely seasoning for pork.

    You’ll find this lineup absolutely brimming with exciting  flavor.

    I hope you give this pressure cooker pork roast a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience. 

    What to serve with Instant Pot Pork Roast

    Steamed broccoli adds color and is an easy side dish for this recipe. We also like to serve our Cast Iron Skillet Potatoes with this recipe. Potatoes are always welcome with pork roast.

    And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of mouthwatering recipes. Including one of the most popular pork recipes on my site for Crockpot Country Style Pork Ribs.

    Pork tenderloin is also one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Spice Rubbed Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.

    And if you love big-showy roasts, don’t miss my Prime Rib Roast Recipe. It’s a fool-proof method for cooking a perfect standing rib roast.

    Related Recipes

    • Pork tenderloin topped with a peach whiskey sauce served with sliced and grilled summer squash
      Pork Tenderloin Medallions with Bourbon Peach Compote
    • Honey garlic pork chops served with green beans.
      One Pan Honey Garlic Pork Chops
    • Slow Cooker Country Style Ribs with sauerkraut, potatoes and carrots.
      Slow Cooker Country Style Ribs With Sauerkraut And Potatoes
    • Peach and Basil Gastrique Sauce for Pork Tenderloin.
      Pork Tenderloin with Peach Basil Gastrique
    Pork roast thats been cooked in a pressure cooker served with fried potatoes and steamed broccoli.
    Print Recipe
    5 from 1 vote

    White Wine Braised Instant Pot Pork Roast (Pork Butt)

    Pressure Cooker Pork Roast Recipe. Use your electric pressure cooker to save time on this classic family dinner. Save time without sacrificing texture or flavor. A perfect dinner ready in half the time it takes to oven braise.
    Prep Time30 minutes mins
    Cook Time1 hour hr 45 minutes mins
    Pressure release time15 minutes mins
    Total Time2 hours hrs
    Course: Main Course Pork
    Cuisine: American
    Diet: Gluten Free
    Servings: 6
    Calories: 592kcal
    Author: Lea Ann Brown

    Equipment

    • 1 6-quart Pressure Cooker (Instant Pot)

    Ingredients

    • 3 tablespoons neutral oil Vegetable or Canola works well here. Divided.
    • 3-4 pounds boneless pork shoulder roast cut in half, or large chunks
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1 fennel bulb sliced
    • 1 large onion sliced
    • 4 garlic cloves smashed and peeled, no need to chop
    • 1 cup dry white wine
    • ¼ cup Dijon mustard
    • 3 bay leaves
    • 3-4 sprigs fresh thyme
    • 1 large rosemary sprig
    • 1 cup chicken stock

    Instructions

    • Stove Top Sear: Sear the pork roast halves stove top. Heat a large fry pan over medium high heat. When the pan is hot, add two tablespoon of the oil. When the oil starts to shimmer, add the pork roast. You may need to work in batches if your pan isn't large enough. Brown pork roast on all sides. About 10 – 12 minutes total. Remove to a plate.
    • Deglaze the pot by adding the white wine.
    • Select the Saute function on the pressure cooker. When the pot is hot, add the remaining 1 tablespoon of neutral oil, then add the fennel and onion. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant. Add the white wine liquid from the fry pan,
    • Add mustard, stir and cook for 1 minute.
    • Add the bay leaves, thyme, rosemary, and chicken stock along with the pork shoulder and any juices that have collected on the plate. Press Stop/Cancel on the pressure cooker.
    • Secure the lid on the pressure cooker, making sure the pressure release valve is in the lock position.
    • Set the timer to cook for 45 minutes (or 15 minutes per pound). Once the cooking time is up, turn pressure cooker off and let naturally release for 15 minutes, then do a quick release. When the float valve goes down, remove the pork roast to a platter and let rest for 10 minutes before slicing.
    • Place some of the rosemary leaves around the pork. Serve with roasted potatoes and broccoli. 

    Notes

    According to the Instant Pot cooking time chart, pork roast should be cooked 15 minutes per pound.
    Want To Make Gravy With Liquid In The Instant Pot? Once you remove the pork roast, turn the Instant Pot to simmer. Once the liquid is simmering, add a slurry of 2 tablespoons cornstarch that’s been blended with 1 tablespoon of cold water. Simmer until thickened.
    How To Sear Pork Loin in The Pressure Cooker: Not recommended, stovetop searing does a better job, but it can be done. If you’d like to use your pressure cooker to brown the pork roast instead of using the stove top method.
    Select the saute function on the pressure Cooker and press start. Wait until the pressure cooker has heated up. Add 2 tablespoons oil and allow to heat up for 30 seconds. Brown the meat on each side for about 12 minutes total. You may need to work in batches. Remove the pork and set aside. Press the off button and proceed with instructions.

    Nutrition

    Calories: 592kcal | Carbohydrates: 14g | Protein: 72g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 183mg | Sodium: 1222mg | Potassium: 1600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 7.9mg | Calcium: 105mg | Iron: 5.6mg

    Instant Pot Pork Roast … It’s What’s For Dinner

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    This recipe was first published in March of 2019 and updated with step by step instructions April of 2023.

    Buffalo Chicken Puff Pastry Pinwheels

    April 17, 2023 By Lea Ann Brown 1 Comment

    Buffalo chicken puff pastry pinwheels.

    Spice up your next party with these delicious Buffalo Chicken Puff Pastry Pinwheels! If you’re a fan of buffalo hot wings, you’re going to love this recipe. And did I mention they’re easy to fix? A perfect appetizer for your next gathering.

    Buffalo Chicken Puff Pastry Pinwheels.

    These Puff Pastry Pinwheels become an exciting appetizer selection made with chicken, Buffalo hot wing sauce and cream cheese. Packing just the right amount of heat, this is a delicious and easy appetizer recipe that’s sure to impress your guests.

    Plus, they’re easy to make and can be prepared in advance, making them perfect for parties and events. Give them a try and see for yourself just how delicious they are!

    And, what a treat to find Blond Beard’s, a local Colorado Company. Owners Adam and Cara Nelson, aka Mr. and Mrs. Blonde Beard are addicted to wings and have created the world’s first craft buffalo sauce, It’ll make you smile and inspire you to cook, share, eat and be happy.

    Their IPA Buffalo Sauce was absolutely perfect in flavor and heat to make these puff pastry pinwheels. Using puff pastry for appetizers is an easy way to show off. Just like with this recipe for Sausage Pigs in A Blanket. One of my more popular appetizer recipes.

    Disclaimer: I need to let you know that I received free product from Blond Beard’s. My opinion about the product is my own.

    Let’s take a look.

    Table of contents

    • Ingredients you’ll Need
      • Ingredient Substitutions
    • Storage
    • Tips for Success
    • Recipe for Buffalo Chicken Puff Pastry Pinwheels
    • More Appetizer Recipes You’ll love

    Ingredients you’ll Need

    To make these pinwheels, you’ll need just a few simple ingredients.

    Ingredients to make Buffalo Chicken Puff Pastry Pinwheels

    • Frozen Puff Pastry Dough: Puff pastry can be found in the bread freezer section of your local grocery store.
    • Shredded Chicken Breast: Simply cook a chicken breast before you start this recipe, then shred the meat. A Rotisserie chicken works well here.
    • Whipped Cream Cheese: Those tubs of whipped are easier to use for spreading, but you can also use a regular block of cream cheese. Just make use it’s at room temperature before using.
    • Buffalo Wing Sauce: If you can’t find Blond Beard’s in your area, you can order it from their website. Or use your favorite brand.
    • Celery
    • Grated White Cheddar Cheese

    Ingredient Substitutions

    • Chicken: Use cooked shredded chicken thighs in place of chicken breasts.
    • Cheese: Use any type of good melting cheese for these cheese pinwheels. Yellow cheddar, sharp cheddar, or even Muenster cheese will work well here. Even though you’re going to dip these in Homemade Blue Cheese Dressing, you can also use blue cheese for the cheese mixture filling.

    Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

    Step by Step Instructions, It’s Easy

    Ingredients to make buffalo chicken pinwheels in a bowl.
    Mixing ingredients to make Buffalo chicken puff pastry pinwheels.
    • Step 1: In a medium bowl, combine all ingredients except the puff pastry sheet.
    • Step 2: Using a fork, stir until well combined.
    Spreading chicken buffalo mixture on puff pastry.
    Puff pastry covered with Buffalo Chicken spread.
    • Step 3: Roll out one sheet of the puff pastry on a parchment paper lined baking sheet pan.
    • Step 4: Using a spreader knife, spread the mixture to about ½ inch from the edges of the puff pastry sheet.
    How to roll buffalo chicken puff pastry pinwheels.
    Cutting puff pastry pinwheels to bake.
    • Step 5: Start rolling filled puff pastry into a tight even roll. Shift your hands across the puff pastry as your roll to keep the roll even.
    • Step 6: Cut off the end tips of the roll, then slice into on inch thick pinwheels.
    Buffalo Chicken Puff Pastry Pinwheels Ready to bake.
    • Step 7: Lay the pinwheels flat and arrange them on the baking sheet, leaving a bit of space between each one. Bake for 18 – 20 minutes, or until golden brown and crispy. Serve immediately with Blue Cheese Dressing or Buttermilk Ranch Dressing as a dipping sauce.

    Frequently Asked Questions

    What is Puff Pastry?

    Puff Pastry is a light and flaky pastry made by layering shortening and pastry dough. Then rolling out the folded dough repeatedly yielding a pastry made up of dozens of layers. The pastry puffs when baked because the moisture in the shortening creates steam between the layers, causing them to separate. Source: Pepperidge Farm Puff Pastry.

    What’s The Easiest Way to Cook A Chicken Breast For This Recipe?

    While the cream cheese is sitting at room temperature, I like to take one small chicken breast and place it in a shallow small baking dish that been sprayed with non-stick cooking spray. Roast in the oven at 375 degrees until cooked. An instant read thermometer should read 165 degrees when inserted into the thickest part of the chicken. It only takes about 15 – 20 minutes. Once cooked, let it cool then shred using two forks. You could also grill or microwave the chicken until done.

    Can Puff Pastry Pinwheels be made Ahead of Time?

    This warm pastry appetizer is best served warm out of the oven. However, they can be stored in the refrigerator covered with plastic warp. Once you’re ready to serve, place the plate in the microwave and heat on high at 10 second increments until pinwheels are warm. They are also good served at room temperature.

    Storage

    Store any leftovers tightly covered in the refrigerator for up to a week. To eat, serve at room temperature, or microwave individual pinwheels at 10 second increments, or until warm.

    Additionally, these freeze well and if properly stored will keep in the freezer for up to six weeks. To prepare them for the freezer, simply wrap each cooked pinwheel pastry well in plastic wrap, then place them in a freezer-safe bag. They’re fragile, so store them carefully until ready to use.

    Just take a few out, remove them from the plastic wrap and microwave to warm them up.

    Tips for Success

    • Let the cream creese sit at room temperature for thirty minutes to an hour. The softer it is, the easier it will be to mix and roll the pastry sheets.
    • Use a serrated bread knife to cut the dough into slices. It will work much better than any other type of knife.
    • Before laying the pinwheels flat for baking, brush the top with an egg wash. This will help them reach a golden brown stage. Crack an egg in a bowl and add one tablespoon of water. Using a fork, beat until well combined. Use a silicone brush to lightly spread the egg wash over the top of the pastry. Don’t overdo, or the egg wash will be too heavy, and you’ll have scrambled eggs on top of the pinwheels.

    Recipe for Buffalo Chicken Puff Pastry Pinwheels

    Buffalo chicken puff pastry pinwheels.

    More Appetizer Recipes You’ll love

    If you’re like us and love a little spice, here are some more appetizer recipes that should be right up your alley. And check out Blond Beard’s site for more appetizer recipes. This recipe for Classic Buffalo Wings using their Chicken and Waffles Wing Sauce sounds amazing.

    And if you’re a Buffalo sauce fan, don’t miss my recipe for Buffalo Shrimp, and Buffalo Chicken Meatballs, both are crazy delicious.

    And Appetizer Recipes from my site:

    • Simple Air Fryer Nachos
    • How To Make Spicy Deviled Eggs
    • Easy Mexican Albondigas (meatballs) with Queso Blanco

    And if you’re looking for more finger food recipes, don’t miss my Appetizer Category. You’ll find lots of fabulous small bite recipes including the most popular on my site for Mexican Shrimp Cocktail Campechana.

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Buffalo chicken puff pastry pinwheels.
    Print Recipe
    5 from 1 vote

    Buffalo Chicken Puff Pastry Pinwheels

    Buffalo Chicken Puff Pastry Pinwheels are a delicious appetizer or snack that's perfect for any occasion, whether it's a party or a casual get-together.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Appetizer Recipes
    Cuisine: American
    Servings: 12 pinwheels
    Calories: 74kcal
    Author: Lea Ann Brown

    Equipment

    • 1 Baking Sheet

    Ingredients

    • 1 Cup Chicken breast cooked and shredded
    • ¼ cup celery diced
    • ¾ cup cream cheese softened
    • ¼ cup White Cheddar Cheese shredded
    • ⅛ cup Blond Beard's IPA Hot Sauce
    • ½ teaspoon salt

    Instructions

    • Preheat oven to 375 degrees.
    • In a medium bowl, combine all ingredients except the puff pastry sheet. Use a fork to stir until well combined.
    • Roll out one sheet of the puff pastry on a baking sheet pan lined with parchment paper. Using a spreader knife, spread the mixture to about ½ inch of the edges of the puff pastry sheet.
    • Start rolling the pastry into a tight roll. Shift your hands across the puff pastry as your roll to keep the roll even. Cut off the end tips of the roll, then slice into 1-inch thick pinwheels.
    • Lay the pinwheels flat, sprinkle with salt and arrange them on the baking sheet, leaving a bit of space between each one. Bake for 18 – 20 minutes or until golden brown and crispy. Serve immediately with Blue Cheese Dressing or Buttermilk Ranch Dressing as a dipping sauce.

    Notes

    Tips for Success
    • Let the cream creese sit at room temperature for 30 minutes to an hour. The softer it is, the easier it will be to mix and roll.
    • While the cream cheese is sitting at room temperature, I like to take one small chicken breast and place it in a shallow small baking dish that been sprayed with non-stick cooking spray, and roast in the oven at 375 degrees until cooked. It only takes about 15 – 20 minutes. Once cooked, let it cool then shred using two forks.
    • Use a serrated bread knife to cut the dough into slices. It will work much better than any other type of knife.
    • Before laying the pinwheels flat for baking, brush the top with an egg wash. This will help them reach a golden brown stage. Crack an egg in a bowl and add 1 tablespoon of water. Using a fork, beat until well combined. Use a silicone brush to lightly spread the egg wash over the top of the pastry. Don’t over-do, or the egg wash will be too heavy and you’ll have scrambled eggs on top of the pinwheels.
    Serve warm pinwheels with Blue Cheese Dressing or Ranch Dressing for dipping.

    Nutrition

    Calories: 74kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 250mg | Potassium: 72mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.1mg

    Buffalo Chicken Puff Pastry Pinwheels … They’re What’s For An Appetizer

    Guide To Colorado Palisade Peaches + Recipes (2025)

    April 16, 2023 By Lea Ann Brown 2 Comments

    A case of fresh Colorado Palisade peaches.

    Nothing evokes a foodie fever pitch more than the arrival of our Colorado Palisade peaches. They’re a symbol of our Colorado Summers and play a part in defining our culinary history. Let’s take a look.

    A case of fresh Colorado Palisade peaches.

    Table of contents

    • Where Are Colorado Peaches Grown?
    • History of Palisade Peaches
    • Why We Love Colorado Peaches
    • Colorado Peach Facts
    • What Variety of Peaches Are Grown In Colorado?
    • When Is Palisade Peach Season?
    • Where to find Palisade Peaches
    • Want To Ship Colorado Peaches For Gifts?
    • Want to pick your own Peaches?
    • How to pick a Perfect Peach
    • How To Store Fresh Palisade Peaches
    • Peach Tips
    • How to freeze Peaches
    • Just Want To Play Tourist?
    • Want To Celebrate Grand Junction Peaches?
    • In Conclusion
    • Popular Peach Recipes

    Where Are Colorado Peaches Grown?

    Palisade Peaches are grown on our Western Slope, in and around the Town of Palisade, near Grand Junction. It’s the same area where many of our Colorado wineries are located.

    With an unusually temperate climate it’s been called the fruit basket of Colorado.

    For those of you who aren’t familiar with Western Colorado, this part of the state is referred to as The Western Slope. And we call our peaches, Palisade Peaches or Western Slope Peaches.

    Check out this popular Western Slope Peach Recipe inspired by a Grand Junction Pizzeria for Jalapeno, Bacon Peach Pizza.

    History of Palisade Peaches

    In 1881, colonizers began settling and developing the town of Palisade. Farmers quickly discovered the nutrient rich soil in this area, they and they began planting vegetables and grains.

    Realizing that the rainfall wasn’t adequate for growing fruit trees, a man named John Harlow spearheaded a project to divert water from the Colorado River for irrigation, making it possible to cultivate orchards.

    By the beginning of the 20th century 20,000 pounds of Palisade peaches were being shipped yearly to markets across the country. Orchards then expanded to include apples, pears, apricots and cherries. Vineyards proliferated, as well.

    Today Palisade, Colorado is home to thousands of acres of orchards, farms and vineyards. Source: Coloradoinfo.com

    Try this Old Fashioned Cinnamon Pecan Peach Bread Recipe.

    Why We Love Colorado Peaches

    Ripe peaches on a peach tree.

    Colorado peaches are known for being extra juicy and extra sweet. This is thanks to the unique combination of high altitude, long hot sunny days and cool Colorado summer nights … perfect conditions for fruity sugars to develop.

    There’s simply nothing better than leaning over the sink to eat a juicy ripe chin dripping Palisade peach.

    This Fresh Peach BBQ Sauce is a great way to showcase those ripe peaches.

    Colorado Peach Facts

    • There are over 2,400 acres of peach orchards in Colorado. Colorado ranks 6th in peach production in the United States.
    • Prime locations for growing peaches are Mesa, Delta, Montrose and Montezuma counties.
    • Peaches account for 75% of all fruit production in the State of Colorado.
    • Palisade peaches are also known for their nutritional value. They are a good source of vitamin C, fiber, and potassium. They are low in calories and can be part of a healthy diet.
    • Source: Colorado State University Extension

    What Variety of Peaches Are Grown In Colorado?

    There are two types of peaches grown on our Western Slope. Freestone and Clingstone. Freestone peaches are used for fresh peach sales, and Clingstone peaches are generally used for canning and processing.

    Try this recipe for Freezer Peach Jam.

    When Is Palisade Peach Season?

    Peach trees in bloom.

    Depending on weather conditions, Colorado Peach Season begins in July and can last through September. So make travel plans to visit our Western slope in late Summer.

    This recipe for Blueberry Peach Pie is a perfect Summer Dessert.

    Where to find Palisade Peaches

    Colorado fruit stand.

    If you live in, or are visiting Colorado it’s easy, they’re practically everywhere you look. Late Summer early Fall you’ll find tented roadside stands selling fresh peaches all across the state. I’ve even seen stands in gas station parking lots selling Colorado produce.

    Visit a local neighborhood Farmer’s Market. Almost every market statewide will host a fruit stand selling Palisade peaches.

    Check grocery stores during peach season, even some of the larger chains will carry fresh Colorado produce. Look for the Colorado Proud banners.

    Palisade peach farmers are eager to connect with local non-profit groups as Peach Sale Fundraisers. For example, each year, one may be able to order a case of Palisade peaches or pears from organizations such as Rotary Clubs. A case generally runs about $37. Orders are taken in July, then start counting the days until pick up in late August.

    Hand-picked and hand-packed, a case of these peaches is stunning in appearance and beautiful with peach flavor.

    Once you have those peaches home, make this recipe for Pork Meatballs with Peaches.

    Want To Ship Colorado Peaches For Gifts?

    Want to share our high altitude love with friends and family? The Colorado Peach Company will ship Palisade Peaches during peach season.

    Want to pick your own Peaches?

    Where to pick your own peaches in Colorado? Businesses like the family-owned Palisade Peach Shack offer U Pick Tours through their beautiful cherry, apricot and peach orchards during Summer season. Just head over to their website to learn more and book that tour. You can also pick up a fresh pie and fruit jam to take on the road with you.

    How to pick a Perfect Peach

    Think about when you’d like to eat those peaches. It all depends on how quickly you’re going to use them. If you’re buying just a few peaches as a snack for the next couple of day, purchase fresh peaches from your local Farmer’s market.

    Gently squeeze the peach, and if it gives a little, the peach is ripe and ready to eat. If the peach is still firm, it would be a good candidate for a peach salad, as it will hold up better. This peach will be ready to eat as a snack in a couple of days stored at room temperature.

    The best peaches should have vibrant yellow and golden-reddish skin. Skip peaches that have green spots, bruises or dents.

    The scent of a peach is an excellent indicator of what the flavor will be. If the peach smells sweet, fragrant and very peachy, that’s what the flavor will be. If the peach has no fragrance, there will also be no flavor.

    How To Store Fresh Palisade Peaches

    Ripe Palisade peaches in a bowl.

    When left at room temperature, peaches ripen quickly. So how do you store fresh peaches when you buy in quantity? Your refrigerator produce bin is your best friend.

    Fresh Peaches will keep in the refrigerator for up to a couple of weeks.

    Just take out one or two a day and leave on the counter to ripen, away from direct sunlight.

    Peach Tips

    And if you’re still looking for ways to use up those peaches, make this Easy Freezer Peach Jam Recipe and then slather that jam on Salmon Fillets for Peach Jam Glazed Salmon.

    • Be gentle when handling peaches. They can bruise easily.
    • Peaches will continue to ripen at home. Leave them at room temperature on the kitchen counter, away from direct sunlight.
    • And, rest them on their shoulder, rather than sitting up right resting on the bottom or the peach.

    How to freeze Peaches

    freezing sliced peaches.

    If you buy a case of peaches and are worried you won’t be able to use them up. Peaches are very easy to freeze. Here’s how:

    • Peel and slice the peaches. Tip: It’s much easier and faster to peel the peaches while they are whole, before slicing.
    • Place the peach slices on baking sheets lined with parchment paper for easy cleanup.
    • Place the peach slices so they are not touching.
    • Place the pans of peach slices in the freezer. They should take around four hours to freeze, or better yet, plan for them to stay in the freezer overnight.
    • Transfer the frozen peach slices to resealable freezer safe plastic bags. Press as much of the air out as possible and store in the freezer.

    This method will allow you to use as many peach slices as you wish. Frozen peaches will keep up to six months in a refrigerator freezer, or up to a year in a stand alone freezer.

    Tip: Frozen peaches are excellent choice for making Fresh Peach Ice Cream.

    Just Want To Play Tourist?

    The Peach Shack Market is conveniently located just off the Palisade I-70 exit. It’s a great place to stop to pick up Colorado food souvenirs like jars of Palisade Peach Jam, Pie Pie Jam, Cherry Jam and Pear Jam. Not to mention peach and pear butters. You’ll also find specialty items like Palisade Peach Jalapeno Vinaigrette, Peach Honey and Spiced Pear Vinaigrette. And did I mention freshly made peach pies, peach hand pies and ice cream? There’s also a selection of Colorado T-shirts.

    A very convenient stop to grab Colorado gift souvenirs to take home to friends and family.

    And when you’re done shopping, take a drive along the Palisade Fruit and Wine Byway. A short drive will take you across the Colorado River to meander trough hillside vineyards, peach and pear orchards. It’s a scenic way to see what this what this very special agricultural area is all about.

    And you can stop along the way for some wine tasting. We enjoyed some lovely sips of wine at Colterris Winery. With indoor and outdoor seating, it’s a lovely way to learn about Colorado wine.

    Want To Celebrate Grand Junction Peaches?

    Palisade peach festival logo.

    Experience Palisade peaches at their finest during the Palisade Peach Festival. It’s an event to celebrate the local farmers and businesses that put Colorado peaches on the map.

    You can purchase tickets for an orchard tour, or attend the Lion’s Club Pancake Breakfast. There’s a “Just Peachy” 5k event. Peach eating contests, BBQ smack-downs, culinary demonstrations … and more.

    Palisade, Co and Grand Junction, CO are conveniently located along I-70, our major east-west Interstate. Going West take Exit 42 to reach Palisade and just a few miles further West, exit 37 to reach Grand Junction.

    In Conclusion

    If you are planning to visit Colorado during the summer months, be sure to stop by Palisade and taste our delicious peaches. You can visit one of the many orchards in the area, stop at one of the local restaurants for lunch, go on a peach tasting tour, or attend one of the peach festivals. You won’t be disappointed!

    And if you visit Breckenridge Brewery, one of Colorado most popular breweries located in Breckenridge, or Littleton, CO, you can even order a Palisade Peach Beer. A fruit forward, unfiltered American Style Wheat Ale bursting with bright and juicy peach flavor.

    Colorado Palisade peaches are a true gem of the fruit world. Their unique flavor and nutritional value make them a favorite among fruit lovers. If you have never tasted a Palisade peach, put it on your bucket list. You won’t regret it!

    Popular Peach Recipes

    Now that you’ve got a stash of those beautiful Colorado Peaches, here are some more popular recipes to make them shine.

    • Pork Tenderloin Medallions with Bourbon Peach Compote
    • Vanilla Roasted Peach Dessert Cups with Mascarpone Cheese
    • Grilled Peach Salad with Arugula and Goat Cheese
    • Gingery Ground Pork Meatballs with Peaches, Basil and Lime
    • Cinnamon Pecan Peach Bread
    • Jalapeno Bacon Peach Pizza
    • Zesty Fresh Peach BBQ Sauce
    • Freezer Peach Jam
    • Homemade Peach Ice Cream, Custard Style
    • Peach Glazed Salmon
    • Queso Fresco Quesadillas with Peach Chile Salsa

    Easy Peach Freezer Jam, No Canning Needed

    April 12, 2023 By Lea Ann Brown 2 Comments

    Freezer peach jam in jars.

    Adding just a touch of cinnamon and nutmeg makes this the best tasting Peach Freezer Jam Recipe you’ll find. Best perk of all? This low sugar recipe uses a fraction of the sugar of most peach jam recipes to let the fresh peach flavor shine.

    Jars of freezer peach jam.

    Peach Freezer Jam is a simple, safe, and delicious way to preserve summer peaches without the lengthy process of traditional canning.

    Sweet and juicy peaches are one of the most beloved fruits of the summer season. And making freezer peach jam is a tradition for me every year in August when Colorado Palisade peaches are at their peak.

    And what a better way to enjoy their deliciousness year-round than by making some homemade freezer peach jam.

    Unlike traditional jam making, freezer jam is an easy and quick way to preserve fresh fruit without having to go through the complicated process of canning.

    And if you’ve never gone through the process of canning and sealing jars of jam, this freezer version is perfect for beginners. No water baths, no canning pots … peach freezer jam is a much simpler process.

    The end result is a peach jam vibrant in color, and a flavorful spread that can be enjoyed on toast, scones, or even as a topping for ice cream.

    Here’s a step-by-step guide to making your own delicious peach freezer jam.

    Let’s take a look at this low sugar peach freezer jam recipe.

    Ingredients You’ll Need

    Ingredients to make freezer peach jam.
    • Fresh Peaches: Freestone variety preferred, as they’ll release easier from the stone.
    • White Grape Juice
    • No Sugar Needed fruit pectin
    • Sugar
    • Lemon
    • Cinnamon and nutmeg

    Pectin Options

    I’ve always used Sure Jell No Sugar Needed Fruit Pectin. Here are couple more options.

    • Ball Real Fruit Instant Pectin
    • Mrs. Wages No Cook Freezer Jam Fruit Pectin

    Tools You’ll Need

    • Blender or Food Processor
    • Sauce pan large enough to poach peaches.
    • 3-quart sauce pan to simmer freezer peach mixture.
    • 8-ounce wide-mouth freezer safe canning jars.

    Step by Step Instructions, It’s Easy!

    Poaching peaches for easy peeling.
    Blanched peaches in an ice bath.
    1. Step 1: Prepare The Peaches: Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds.
    2. Step 2: Remove from water and place the peaches in an ice bath to prevent further cooking. Once cool, peel off the skin and dice into small pieces.
    Pureeing peaches to make freezer peach jam.
    1. Step 3: Purée peaches in food processor or blender until smooth.
    Making syrup for freezer peach jam.
    Adding sugar and spices to cooked peaches to make freezer peach jam.
    1. Step 4: Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat. Then stir in pectin. Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
    2. Step 5: Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes.
    Jars of low sugar freezer peach jam.
    1. Step 6: Remove jam from heat and pour into sterilized glass containers, make sure to leave space on the top for the jam to expand in the freezer.
    2. Step 7: Let cool fully, then seal jars and store in freezer.

    Tips for Success

    • Although this is an easy peach jam recipe, make it on a day when you’ve got some time to spare.
    • Don’t skip the lemon juice. Lemon juice has a good amount of natural pectin, which becomes a good partner with the purchased pectin.
    • Don’t be concerned about those glass jars breaking in the freezer. As long as you let them sufficiently cool to room temperature and leave some head space in the jar, the jars will hold up in a frigid freezer.
    • Pay attention to measurements. Like baking, jam making is a science. Measure carefully and follow the directions carefully.
    • This is a low sugar freezer jam recipe, make sure and purchase the right pectin. Sure – Jell No Sugar Needed Fruit Pectin. And follow the instructions on the package.
    • Don’t use over-ripe fruit, which can make the jam runny.

    FAQ’s

    Can I Make Peach Freezer Jam Without Pectin?

    Yes, but I wouldn’t. The consistency of the jam will be runny.

    Is It Safe To Re-freeze Thawed Jam

    It’s not recommended to refreeze thawed jam, as it can affect texture and quality. Only thaw what you plan to use within a few weeks.

    Storage

    • Peach freezer jam can be stored in the freezer for up to one year, making it a convenient and delicious way to enjoy the flavors of summer all year long. It will keep in the refrigerator up to three weeks.
    • Once set up, store in the refrigerator for up to three weeks.
    • To serve, simply thaw the jam in the refrigerator overnight and enjoy it on your favorite foods.

    Serving Suggestions

    • Spread on toast, English muffins, fried biscuits or bagels.
    • Put a spoonful on pancakes or waffles.
    • Stir a little into oatmeal, or yogurt.
    • Try a scoop over vanilla ice cream.
    • Peach jam isn’t just for breakfast. Try this recipe for Peach Jam Glazed Salmon.
    • Or this classic appetizer: Serve over a block of cream cheese with crackers.
    Peach jam in an antique glass server.

    Freezer peach jam is a simple and delicious way to preserve the sweetness and flavor of fresh peaches.

    With just a few ingredients and minimal preparation, you can create a spread that will allow you to savor the taste of summer at your fingertips.

    About Palisade Peaches

    Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

    Here in Colorado we are obsessed with our locally grown Palisade peaches. Here are more way to enjoy the bounty.

    More Palisade Peach Recipes

    • Homemade peach ice cream in a waffle cone.
      Homemade Peach Ice Cream Custard Style
    • Vanilla roasted peaches with mascarpone, raspberries on a Versace plate.
      Vanilla Roasted Peaches With Mascarpone Cheese
    • Peach salad with butter leaf lettuce, cheese, cherry tomatoes and pistachio dressing.
      Butter Lettuce Salad With Peaches and Pistachio Vinaigrette
    • Palisade Peach Salmon Baked and Glazed

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Thanks to 12 Tomatoes for this easy peach jam recipe.

    Freezer peach jam in jars.
    Print Recipe
    5 from 1 vote

    Freezer Peach Jam

    Adding just a touch of cinnamon and nutmeg makes this the best tasting Freezer Peach Jam Recipe you'll find
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Resting time12 hours hrs
    Total Time12 hours hrs 40 minutes mins
    Course: Condiment
    Cuisine: American
    Diet: Gluten Free
    Servings: 40 ounces
    Calories: 17kcal
    Author: Lea Ann Brown

    Equipment

    • 5 8-ounce canning jars

    Ingredients

    • 1 1.75 oz. package no-sugar-needed fruit pectin
    • 5-6 ripe peaches peeled and diced
    • ¾ cup white sugar
    • ¾ cup white grape juice unsweetened
    • 5 8 oz. mason jars or tupperware containers
    • ½-1 tablespoon lemon juice
    • ⅛ teaspoon cinnamon
    • ⅛ teaspoon nutmeg

    Instructions

    • Bring a large pot of water to boil and carefully lower fresh peaches into water. A 7-quart Dutch oven works well here. Cook for 30 seconds, then remove the peaches from water and place in an ice bath to prevent further cooking.
    • Once cool, peel skin off and dice into small pieces. Purée peaches in food processor or blender until smooth.
    • Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
    • Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
    • Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes.
    • Remove jam from heat and pour into a container with a spout for pouring. A Pyrex type 2 quart measuring cup works good here. Pour into the canning containers, make sure to leave ½ inch space on the top for the jam to expand in the freezer.
    • Let cool fully, around 12 hours, then seal jars and store in freezer.

    Notes

    Freezer peach jam can be stored in the freezer for up to one year, making it a convenient and delicious way to enjoy the flavors of summer all year long. It will keep in the refrigerator up to three weeks.
    To serve, simply thaw the jam in the refrigerator overnight and enjoy it on your favorite foods.
    Tips for Success: 
    • Although this is an easy peach jam recipe, make it on a day when you’ve got some time to spare.
    • Don’t skip the lemon juice. Lemon juice has a good amount of natural pectin, which becomes a good partner with the purchased pectin.
    • Don’t be concerned about those glass jars breaking in the freezer. As long as you let them sufficiently cool and leave some head space in the jar, the jars will hold up in a frigid freezer.
    • Pay attention to measurements. Like baking, jam making is a science. Measure carefully and follow the directions carefully.
    • This is a low sugar freezer jam recipe, make sure and purchase the right pectin. Sure – Jell No Sugar Needed Fruit Pectin.

    Nutrition

    Serving: 1ounce | Calories: 17kcal | Carbohydrates: 4g | Protein: 0.02g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 0.3mg | Potassium: 5mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.02mg

    Freezer Peach Jam … It’s What’s for Summer

    Sweet Red Wine Vinegar Salad Dressing

    April 11, 2023 By Lea Ann Brown 20 Comments

    A jar of sweet red wine vinegar salad dressing.

    This Sweet Red Wine Vinegar Salad Dressing is beautiful in flavor with just the perfect sweet and tangy balance. All you need are six fresh ingredients and those fresh greens never had it so good.

    Sweet red wine vinegar dressing in a mason jar.

    What You Can Expect From This Recipe

    Red Wine Vinaigrette is a classic salad dressing that can add a delicious flavor to your salads, vegetables, and other dishes. It is a perfect combination of tangy, sweet, and savory flavors, and it is easy to make at home with just a few simple ingredients.

    Let’s explore what red wine vinegar dressing is, how to make it, and some tips for using it in your cooking.

    This is a recipe we made in Culinary School and the best Sweet Red Wine Dressing recipe I’ve found. A popular dressing for a simple side dish Accompaniment Salad for any main course.

    Table of contents

    • What You Can Expect From This Recipe
    • What Is Red Wine Vinegar Salad Dressing?
    • Ingredients You’ll Need
      • Ingredient Substitutions
    • Step by Step Instructions, It’s Easy!
    • Tips for Success
    • Variations
    • How To Use Red Wine Vinegar Salad Dressing
    • Storage
      • More Popular Salad Dressings

    What Is Red Wine Vinegar Salad Dressing?

    Technically this is a red wine vinaigrette, a salad dressing made from red wine vinegar, olive oil, and a few other ingredients. The vinegar gives the dressing its tangy flavor, while the olive oil adds richness and body. Other ingredients, such as Dijon mustard, garlic, honey, and herbs, can be added to enhance the flavor and complexity of the dressing. This is a red wine vinegar dressing that includes a little honey to bring a perfect blend of flavors that aren’t too sour or tart.

    Dressing with Red Wine Vinegar makes a classic salad dressing. Let’s take a look.

    Ingredients You’ll Need

    Ingredients to make red wine vinegar dressing.
    • Extra Virgin Olive Oil: It wouldn’t be a vinaigrette without olive oil.
    • Honey: Honey adds just the right amount of sweetness to this dressing.
    • Red Wine Vinegar: Tangy, fruity and acidic. It’s the star of the show.
    • Lemon Juice, fresh squeezed. Lemon juice is famous for brightening flavors.
    • Kosher Salt and Freshly Ground Black Pepper, Chefs prefer Kosher salt due to it’s natural salty flavor.

    Ingredient Substitutions

    • Honey: Agave Syrup is a good substitute for honey. I don’t recommend using Maple syrup as the complex flavors of caramel and vanilla will change the entire profile of this dressing.
    • Olive oil is customary when making vinaigrettes. However, if you’re in a pinch and find you don’t have any, you can always use a neutral oil. Canola oil and vegetable oils are considered neutral oils.

    Step by Step Instructions, It’s Easy!

    I recently heard someone say they were intimidated to make their own vinegar dressing. Too many ingredients, it feels complicated, there’s that emulsification thing.

    Yes, I’ve slow drizzled oil into a whirling food processor until my arm ached, to make sure my dressing was blended in that oh-so professional emulsified way.

    But more times than not, a whisk or a mason jar will work very well. Simplest is always best, because you’ll make it more often. And homemade is always better than a jar from the store.

    This recipe has a couple more ingredients than just oil and vinegar, but hardly enough to be considered complicated.

    Ingredients to make red wine vinegar dressing is a mason jar.
    Red Wine Vinaigrette blended ingredients in a mason jar.
    1. Step 1: Place all of the ingredients in a Mason Jar.
    2. Step 2: Place the lid tightly on the jar and shake it for about a minute or until the ingredients are well blended and emulsified. Or combine ingredients in an oversized bowl and use a whisk to blend ingredients.
    Red Wine Vinegar vs. Red Wine Vinaigrette

    Red wine vinegar and red wine vinaigrette are two different things. Red wine vinegar is made by fermenting red wine. It’s popular for use in Mediterranean style recipes such as marinades and vinaigrettes. Red Wine Vinaigrette is made by using red wine vinegar along with olive oil and sweetness to make fresh salad dressing.

    What’s The Best Red Wine Vinegar To Buy?

    There are a lot of choices when browsing the vinegar aisle. You can’t go wrong with a high-end expensive brand from a vinegar specialty store, however, I always keep a bottle of Pompeian brand. It’s affordable and readily available at your local grocery store. I like this article from Saveur Magazine to help you decide.

    How Do You Make A Healthy Vinaigrette?

    This red wine vinegar dressing is naturally healthy. It’s gluten free, grain free, and dairy free.

    Tips for Success

    • I like tender red leaf lettuce for this red wine vinegar dressing. Beautiful in color and soft in texture, it will welcome the flavor.
    • Don’t dress the salad ahead of time. The acid in the lemon juice and the red wine vinegar will wild those tender leaves. Dress the salad just before serving.

    Variations

    • Add in one or two tablespoons of Greek yogurt to make this a creamy red wine vinaigrette.
    • Add two tablespoons of grated Parmesan cheese for that cheesy feel.
    • Add a teaspoon of Italian Seasoning to give it an extra punch of flavor.

    How To Use Red Wine Vinegar Salad Dressing

    There’s more to vinaigrettes than just a dressing for your favorite salad. Here are some more uses. So what are the best ideas for red wine vinaigrette?

    • Use is as a marinade for grilled chicken, steak or even shrimp.
    • Toss vegetables with red wine dressing before roasting.
    • Use it to dress a pasta salad.
    • It’s great on a homemade Italian Sub Sandwich.

    Storage

    Store any leftover vinaigrette in the same Mason jar you used to blend it. Red wine vinaigrette will last in the refrigerator for up to a week.

    Sweet red wine vinaigrette in a mason jar.

    Red wine vinegar is a versatile dressing that can add flavor to a variety of dishes. It is easy to make at home with just a few simple ingredients, and it can be customized to suit your taste preferences.

    Give it a try and see how it can elevate your cooking!

    With all that said, here’s the recipe for the Sweet Red Wine Vinegar Dressing. A perfect blend of sweet and tangy. Fresh and healthy and waiting for that next perfect salad.

    More Popular Salad Dressings

    • Ina Garten Creamy Mustard Vinaigrette. A perfect blend of mustard and goodness.
      Ina Garten Creamy Mustard Vinaigrette Recipe
    • Baby Kale Salad with apples and sunflower seeds.
      Baby Kale Salad with Honey Cider Vinaigrette
    • A jar of homemade mango dressing with habanero.
      Spicy Mango Dressing With Habanero
    • Arugula salad with black truffle vinaigrette.
      Arugula Salad with Balsamic Black Truffle Vinaigrette

    And if you’re in the salad mood, don’t miss my Salad Category, you’ll find a ton of great salad recipes, dressings and vinaigrettes. Including the most popular salad recipe on my site for Old Fashioned Taco Salad Recipe Made with Catalina Dressing.

    And don’t miss the most popular salad dressing on my site for Homemade Blue Cheese Dressing. With hundreds of five star ratings, this is one you’ve got to try.

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    A jar of sweet red wine vinegar salad dressing.
    Print Recipe
    5 from 13 votes

    Sweet Red Wine Vinegar Salad Dressing (Red Wine Vinaigrette)

    Don’t be intimidated by making your own vinaigrettes. This Sweet Red Wine Vinaigrette is beautiful in flavor and easy to put together. 
    Prep Time5 minutes mins
    Cook Time0 minutes mins
    Total Time5 minutes mins
    Course: Salads, Salad Dressings and Vinaigrettes
    Cuisine: Italian
    Diet: Gluten Free
    Servings: 8 salads
    Calories: 64kcal
    Author: Lea Ann Brown

    Equipment

    • 1 Mason Jar

    Ingredients

    • ½ cup red wine vinegar
    • 3 ½ Tablespoons lemon juice
    • 2 ½ Tablespoons honey
    • 2 teaspoons salt
    • ¼ teaspoon pepper
    • 1 cup extra virgin olive oil

    Instructions

    • Mix ingredients well, either with a whisk in a large bowl, or in a large mason jar fitted with a tight lid. Shake the dickens out of that mason jar. Serve immediately over your favorite greens.

    Notes

    Tips for Success
    • I like tender red leaf lettuce for this vinaigrette recipe. Beautiful in color and soft in texture, it will welcome the flavor.
    • Don’t dress the salad ahead of time. The acid in the lemon juice and the red wine vinegar will wild those tender leaves. Dress the salad just before serving.
    Store any leftover vinaigrette in the same Mason jar you used to blend it. Red wine vinaigrette will last in the refrigerator for up to a week.

    Nutrition

    Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 777mg | Potassium: 17mg | Sugar: 7g | Vitamin C: 3mg | Iron: 1mg

    Sweet Red Wine Vinegar Salad Dressing … It’s What’s for A Great Salad.

    From the Kitchen of Lea Ann Brown, Cooking On the Ranch

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    I'm Lea Ann

    Welcome to my Colorado kitchen. If you're a fan of rustic homestyle cuisine, you've come to the right place. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. I offer reliable, approachable and easy to follow recipes. So grab that skillet and let's cook.

    More about me
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