Cranberry Vinaigrette

From Cook's Country | October/November 2010

Why this recipe works:

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… read more

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.

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Makes about 1/2 cup, enough to dress 16 cups of greens

Fresh and frozen cranberries work equally well, although frozen berries will need an extra couple of minutes to soften. This recipe doubles easily. Apart from salad, you can serve this dressing with steamed asparagus or green beans, poached salmon, or combine 1/4 cup dressing with 5 cups cooked turkey, 1/2 cup mayonnaise, and 2 finely chopped celery ribs for turkey salad.

Ingredients

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