Cranberry Vinaigrette

By draingal

Ingredients

• 2 tablespoons red wine vinegar
• 1 tablespoon cranberry juice
• 1 tablespoon finely chopped dried cranberries
• 1 /2 teaspoon Cranberry-Anise Bitters or Peychaud's bitters
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• How to Make It
• Step
• In a small bowl, whisk the vinegar, cranberry juice, dried cranberries and bitters. Gradually add the olive oil in a thin stream, whisking constantly. Season with salt and pepper.
• Make Ahead
• The cranberry vinaigrette can be refrigerated for up to 5 days.
• Serve With
• A salad of arugula, endives, diced apples, crumbled farmer cheese and toasted pumpkin seeds.

Details

Adapted from foodandwine.com

Preparation

Step 1

2 tablespoons red wine vinegar

1 tablespoon cranberry juice

1 tablespoon finely chopped dried cranberries

1/2 teaspoon Cranberry-Anise Bitters or Peychaud's bitters

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

How to Make It

Step

In a small bowl, whisk the vinegar, cranberry juice, dried cranberries and bitters. Gradually add the olive oil in a thin stream, whisking constantly. Season with salt and pepper.

Make Ahead

The cranberry vinaigrette can be refrigerated for up to 5 days.

Serve With

A salad of arugula, endives, diced apples, crumbled farmer cheese and toasted pumpkin seeds.