PANTRYFLEX

On the jar: Amberbridge Émulsion De Canneberge

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Amberbridge Émulsion de Canneberge

Independent adaptation of a publicly published Daniel Vézina recipe. Not affiliated with, sponsored by, or endorsed by Daniel Vézina.

From a starred kitchen.

Ratio

Ratio by volume: Cranberry 125 ml, Raspberry Vinegar 60 ml, Grapeseed Oil 95 ml, Walnut Oil 95 ml
Cranberry 125 mlRaspberry Vinegar 60 mlGrapeseed Oil 95 mlWalnut Oil 95 ml

Ingredients

  • Cranberry — 125 ml fresh cranberry purée (from cooked cranberries)
  • Raspberry Vinegar — 60 ml raspberry vinegar
  • Grapeseed Oil — 95 ml grapeseed oil
  • Walnut Oil — 95 ml walnut oil

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Amberbridge Émulsion De Canneberge wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Daniel Vézina — published sauce recipes in the PantryFlex catalog. Michelin 1* (Laurie Raphaël, Québec).

Originally published as Émulsion de Canneberge.

Adapted from a Daniel Vézina recipe (Daniel Vézina / Gourmetpedia).

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FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Daniel Vézina / Gourmetpedia (published as “Émulsion de Canneberge”). Full citation lives in Provenance.

Companion jar