Cranberry Orange 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 cranber
Ingredients for Cranberry Orange Vinaigrette
  • 1 cup fresh or frozen, thawed cranberries
  • 1/2 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 1/2 cup canola or neutral olive oil
  • Kosher or sea salt Freshly ground pepper
  1. 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.
  2. Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids.
  3. Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 5 days.