Ingredients:
1/3 cup red wine vinegar
1/3 cup Haskap juice
1/3 cup shallots, finely minced.

1. Mix ingredients together.

2. Allow to sit for 30 minutes. (The onions will soak up the colour from the Haskap.)

3. Spoon 1 tsp in each freshly shucked oyster. Chill until ready to serve.

4. Serve chilled.

Tips: Tin foil is a great way to stabilize an oyster for presentation. You can also use the tops of the oyster shells on ice.

(Featured here are Coleville Bay Oysters from PEI. When there is green on the shells, it’s an indication of a healthy environment for the oysters.)