Yield: Makes about 2 cups
This vinaigrette was created to go with Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette.
Place cranberries in a small saucepan with ginger, maple syrup, orange juice and balsamic vinegar. Boil over medium-high heat until berries pop, about 15 minutes.
Place mixture in a blender or food processor and puree. With the blade running, add oil in a thin stream. Add a little extra orange juice if the mixture is too thick. Season with salt and pepper.
Recipe by, PCC Chef
Source: Demonstrated on KING-5's "Gardening with Ciscoe" show which will air November 17, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.