Cranberry Vinaigrette

Name: Cranberry Vinaigrette
Yield: Makes about 1¼ cups
Ingredients: ⅓ to ½ cup canola or neutral olive oil; Kosher or sea salt and freshly ground pepper, preferably white; 1 tablespoon fresh lime or lemon juice; ⅓ to ½ cup canola or neutral olive oil; Kosher or sea salt and freshly ground pepper, preferably white; Kosher or sea salt and freshly ground pepper, preferably white; 2 tablespoons rice vinegar; 1 tablespoon finely chopped shallot or green onion, white part only; 1 tablespoon fresh lime or lemon juice; 1 tablespoon honey; 1 cup fresh or frozen cranberries; 1 cup fresh or frozen cranberries; 1 tablespoon finely chopped shallot or green onion, white part only; ½ cup orange juice

Preparation info

Makes about
1¼ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The idea here is to balance the tart/sweet/salt/pepper elements to your own taste. If using frozen cranberries, defrost before using. They tend to be difficult to purée in their frozen state.

Ingredients

1 cup fresh or frozen cranberries
½ cup orange juice
1</

Garnish
Vegetarian

Method

In a blender or food processor, combine the cranberries, orange juice, shallot, vinegar, honey, and lime juice and purée. With the motor running, slowly add olive oil to the desired consistency. In a medium bowl, strain the purée 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.