Email to Cat      

Thanksgiving: Cranberry Vinaigrette

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1 cup fresh or frozen cranberries
  
• 1 cup cranberry-orange juice
  
• 3 Tbsp olive oil, divided
  
• 2 Tbsp minced shallots or red onion
  
• 2 Tbsp red wine vinegar
  
• 2 Tbsp honey
  
• 3/4 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• *
  
• Salad greens or sliced fresh fruit, optional
  






Instructions



1. Bring cranberries and juice to boil in small saucepan. Boil 10 to 12 minutes, until reduced to 1 cup.
   
   
2. Meanwhile, heat 1 tablespoon of the oil in a small skillet over medium-low heat. Add shallots and cook 3 to 4 minutes, until softened.
   
   
3. Transfer cranberry mixture to a blender; puree with remaining 2 tablespoons oil, the shallots, vinegar, honey, salt and pepper until smooth. Transfer to a bowl and freeze for 10 minutes until cold.
   
   Serve with salad greens or drizzle over sliced fresh fruit, if desired.
   
   Makes 1-1/3 cups.