Cranberry Vinaigrette
Yield: Makes about 2 cups
This vinaigrette was created to go with Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette.
Ingredients
PreparationIngredients
- 1 cup fresh cranberries Add to list
- 1 tablespoon fresh minced ginger Add to list
- 1/2 cup maple syrup Add to list
- 1/2 cup orange juice Add to list
- 1/4 cup balsamic vinegar Add to list
- 1 cup extra virgin olive oil Add to list
- Salt and freshly cracked pepper, to taste Add to list
Preparation
Place the cranberries in a small pot with the ginger, maple syrup, orange juice and balsamic vinegar. Boil until the berries pop. Place them in a blender or food processor and puree. With the blade running, add the oil in a thin stream. Add a little extra orange juice if the mixture is too thick. Season with the 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.
Comments
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Cranberry Vinaigrette
I've made this to go on roasted root vegetables and it is delicious. I go a little light on the oil, though, and heavier on the OJ.
April 29, 2012 at 03:40 PM — AuntieM (not verified)