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Cranberry Vinaigrette

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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.
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Course; Dressing / Fruit