How do you best use the bright, tart flavor of cranberries?
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 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.