Cranberry Vinagrette

By Patlynn

We tested fresh cranberries, dried cranberries, and canned cranberry sauce to see which would fit best in our Cranberry Vinaigrette. We found that fresh berries were the only contestant that actually tasted like cranberries. To soften the berries, we briefly boiled them in orange juice and let them stand for a few minutes. We found that shallot, a common ingredient in vinaigrettes, overpowered the cranberries, so we omitted it from our version.

Ingredients

• 1/2 to 16 cup, enough to dress 16 cups of greens
• Ingredients
• 1/3 1/3 1/3 cup cranberries (see note), picked through
• 3 3 3 tablespoons orange juice
• 1 1 1 tablespoon white wine vinegar
• 1 1 1 teaspoon Dijon mustard
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper
• 6 6 6 tablespoons olive oil

Preparation

Step 1

SOFTEN BERRIES Bring cranberries and orange juice to boil in small saucepan over high heat. Remove pan from heat, cover, and let stand until berries have softened, about 5 minutes. Transfer to blender or food processor and cool to room temperature, 5 to 7 minutes.


2. MAKE DRESSING Process cranberry mixture, vinegar, mustard, salt, and pepper until smooth. With machine running, pour in oil and process until thoroughly combined. Serve. (Dressing can be refrigerated in airtight container for 4 days.)