Berry Vinaigrette Dressing

I needed a dressing to pair with our grilled chicken salad with apples and cranberries. This dressing is tangy and just a little sweet … perfect for the fruits we used. 1/2 Cup berry sauce, jam, or jelly (raspberry, lingonberry, or pomegranate work great ... I usually use a combination of raspberry and lingonberry) 1/8 Cup prepared Dijon Mustard 1/8 Cup prepared mayonnaise 1/4 teaspoon All Purpose Seasoning 1/4 teaspoon marjoram Fresh ground Smoked Black Pepper 1/2 Cup Apple Cider Vinegar 1 Cup Safflower Oil Add all ingredients except Safflower oil to a glass bowl, 3 cup measuring cup, or blender. Blend with stick blender (or regular blender) until well mixed and smooth. Continue blending and drizzle oil into the mixture. Blend until well mixed and mixture thickens slightly. Store in a glass bottle or jar in refrigerator. Makes about 24 ounces NOTE: if you use a jam or jelly with a lot of pectin, the dressing will be thicker and may need additional vinegar and/or oil