Vinaigrette Ruby Red

By pattie_d

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

Details

Servings 1
Adapted from lhj.com

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