Cranberry Vinaigrette
Ingredients
Makes 1⅓ cups / Prep: 15 min., Cook: 11 min.
- ½ cup fresh or frozen cranberries thawed
- ⅔ cup fresh tangerine juice about 3 tangerines
- ⅓ cup tarragon vinegar
- 2 tablespoons Dijon mustard
- 2 shallots quartered
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup olive oil
Instructions
- Bring cranberries and tangerine juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and simmer 5 minutes.
- Drain cranberries, reserving juice and cranberries; set aside.
- Return juice to saucepan, and simmer 5 minutes.
- Process juice, vinegar, and next 4 ingredients in a blender until blended.
- With blender running, add oil in a slow, steady stream.
- Stir in reserved cranberries.
