Thursday, December 13, 2012

Cranberry Vinaigrette

Makes about 1¼ cup dressing
Recipe from Cook’s Country Magazine
Adapted and Husband-Tested in Alice’s Kitchen

You don’t have to limit yourself to making desserts and sauces with cranberries. This vinaigrette is perfectly balanced with tartness of the cranberries and the sweetness of fresh orange juice and a bit of honey.  And, what a lovely rosy color that looks great with any green salad!  This vinaigrette would make a really nice dressing for a holiday party salad (Thanksgiving, Christmas or Valentines Day.) Lost River Market & Deli has everything you need to make this delicious vinaigrette.

2/3 cup fresh or frozen cranberries, picked through
6 Tablespoons fresh orange juice
2 Tablespoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon Kosher salt
½ teaspoon freshly ground pepper
12 Tablespoons olive oil
Honey or maple syrup, to taste 

Bring the cranberries and orange juice to a boil in a saucepan over high heat.  Remove pan from the feat, cover, and let stand until the berries have softened, about 5 minutes.  (Add a few more minutes if using frozen cranberries.)  Transfer to a blender or food processor and cool to room temperature, about 10 minutes.
Process cranberry/orange mixture, vinegar, mustard, salt and pepper until smooth.  With the machine running, pour in the olive oil and process until thoroughly combined.  Add honey to taste and process again.
The vinaigrette can be chilled in an airtight container for 4 days.

Serving Suggestion:  You can also serve this dressing with steamed asparagus or green beans, poached salmon, or combine ¼ cup vinaigrette with ½ cup mayonnaise and 2 finely chopped celery stalks and toss with 5 cups cooked turkey or chicken for a salad.

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