Ruby Red Vinaigrette

By zeenieme

Ingredients

• 1 cup fresh or frozen cranberries
• 1 cup cranberry-orange juice
• 3 T olive oil, divided
• 2 T minced shallots or red onion
• 2 T red wine vinegar
• 2 T honey
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• Salad greens or fruit

Preparation

Step 1

1. Bring cranberries and cranberry-orange juice to a boil in a small saucepan. Boil 10-12 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.