Cranberry (Or Raspberry) Vinaigrette

1. 1

   Add one cup hot water to the cranberries to rehydrate until soft.

2. 2

   Drain in a strainer and let cool.

3. 3

   Place cranberries, vinegar and shallot in a blender until pureed, about 1 minute.

4. 4

   With blender running on low, add oil in a steady stream.

5. 5

   Drop one ice cube at a time into the blender to keep the vinaigrette cool and to thin.

6. 6

   Add salt and pepper to taste.

7. 7

   Drizzle on salads or vegetables.

8. 8

   Keeps for one week in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.