- 1
Ingredients
- Prep: 10 minutes
- Freeze: 10 minutes
- Cook: 10 minutes
- 1 cup cranberries
- 1 -orange juice
- 3 tablespoonsolive oil, divided
- 2 tablespoonsminced shallots or red onion
- 2 tablespoonsred wine vinegar
- 2 tablespoonshoney
- 3/4 teaspoonsalt
- 1/2 teaspoonfreshly ground pepper
- Salad greens or fruit
Preparation
Step 1
1. Bring cranberries and cranberry-orange juice to a boil in a small saucepan. Boil 10 to 12 minutes, or until reduced to 1 cup.
2. Meanwhile, heat 1 tablespoon oil in a small skillet over medium-low heat. Add shallots and cook 3 to 4 minutes, until softened.
3. Transfer cranberry mixture to a blender; puree with remaining 2 tablespoons oil, shallots, vinegar, honey, salt, and pepper until smooth. Transfer vinaigrette to a bowl and place in freezer 10 minutes, until cold. Serve with salad greens or fruit. Makes 1-1/3 cups (about twenty-one 1-tablespoon servings).
Nutrition Facts
Servings Per Recipe 1-1/3 cups Calories35, Total Fat (g)2, Saturated Fat (g)0, Cholesterol (mg)0, Sodium (mg)83, Carbohydrate (g)4, Fiber (g)0, Protein (g)0, Percent Daily Values are based on a 2,000 calorie diet