Cranberry-Cilantro Vinaigrette

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Cranberry-Cilantro Vinaigrette

 

3/4 cup fresh or frozen cranberries

1/4 cup red raspberry vinegar

2 tablespoons minced shallots

1 tablespoon minced garlic

1 teaspoon Dijon mustard

1/3 cup cranberry juice

1/4 cup walnut oil

2 tablespoons maple syrup or brown rice syrup

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup safflower oil

1/3 cup freshly chopped cilantro

 

In a blender or food processor, place the cranberries, vinegar, shallots,

garlic, and mustard, and pulse a few times to roughly chop. Add the cranberry

juice, walnut oil, maple syrup, salt, and pepper, and blend for 1 to 2 minutes

or until very smooth.

While the machine is running, drizzle in the olive oil through the feed tube,

and continue to blend until well emulsified. Add the chopped cilantro and blend

an additional 30 seconds.

Taste and add additional salt and pepper, if needed. Transfer the vinaigrette

to an airtight container, store in the refrigerator for 1 to 2 weeks. Shake

well before using.

Makes 2 1/4 cups.

 

 

 

 

 

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