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Cranberry Vinaigrette

Ingredients

  • 2/3 cup fresh or frozen cranberries
  • 1/4 cup sugar
  • 1/2 cup white wine vinegar or distilled vinegar
  • 1  tsp Dijon mustard
  • 1/4 cup orange juice*
  • 3/4 cup vegetable oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Place cranberries, sugar and vinegar in small saucepan and heat over medium heat until cranberries pop, 5 - 10 minutes.
  • Let cranberries cool slightly and then transfer to a blender.  Puree (being careful to make sure the top doesn't pop off if they are still warm) the mixture until fairly smooth - there will still be pieces of bright red skin.  Add the mustard and orange juice and lightly mix.
  • Transfer the mixture to a medium bowl.  Slowly, slowly add the oil while continuously whisking until all oil has been incorporated and the mixture is emulsified.
  • Use immediately or store in the refrigerator.

* Use any sort of orange-flavored citrus you have on hand. For this most recent batch I used tangerine juice and it was great!