Cranberry Vinaigrette
Serve this flavorful and beautifully colored vinaigrette with your favorite green salad. Cranberries pair well with nuts, especially pecans and walnuts. Consider topping your salad with a few toasted nuts to really bring out the flavor of the cranberries.
Source: Recipe provided by Chef John Ash, from his IACP award-winning 2007 cookbook, From the Earth to the Table (page 24). Used with permission.
Ingredients
- 1 cup fresh or frozen, thawed cranberries
- ½ cup fresh orange juice
- 1 tablespoon finely chopped shallot or green onion, white part only
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime or lemon juice
- 1/3 to ½ cup canola or neutral olive oil
- Kosher or sea salt Freshly ground pepper
Directions
- In a blender or food processor, combine the cranberries, orange juice, shallot, vinegar, honey, and lime juice; puree. With the motor running, slowly add the oil to the desired consistency.
- Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids.
- Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 5 days.
Yields: 1 ΒΌ cup (about 10 servings)
