Choose a recipe! APPLE SASAKATOON CRISPAPPLE-TOON SAUCEBERRY BUTTERBUTTERNUT SQUASH AND TOOBERRY SOUPCHAMPAGNE-SASKATOON COOLERGRANDMA'S TOON BERRY PIESASKATOON BERRY CRÉME BRULÉESASKATOON BERRY STEAK SAUCESASKATOON BREADSASKATOON CHEESECAKE FUDGESASKATOON COFFEE CAKESASKATOON COLADA CHEESECAKESASKATOON CORN BREADSASKATOON CRUMB PIESASKATOON HEALTHY BARSSASKATOON JAM SQUARESSASKATOON MUFFINSSASKATOON PANCAKESSUMMER BERRY NO-BAKE PUDDINGTOON BEERY RELISHTOON BERRY TARTSTOON-BERRIES A LA ROMANOFFTOON-GINGER TEATOONBERRY SALADTOONBERRY SCONESTOONBERRY VINAIGRETTEWARM SASKATOON AND MANGO COMPOTE

	TOONBERRY VINAIGRETTE 1/2 cup red wine vinegar 1/4 cup saskatoons fresh or frozen 1/4 cup honey mustard 1/3 cup fresh basil leaves 3/4 cup sunflower oil 1 teaspoon roasted garil puree or one fresh clove In a blender or food processor, combine red wine vinegar, saskatoons, honey mustard, and basil; whirl 1 minutes or until well blended. With the motor on, add sunflower oil in a slow steady stream, whirling until dressing is smooth. Store, covered, in the refrigerator. Serve at room temperature. Yields 1 cup.