Cranberry Vinaigrette | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Cranberry Vinaigrette

Yield: about 2 cups

5
Your rating: None (2 votes)
Your rating: None (2 votes)

This vinaigrette was created to go with Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette.

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

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 Lynne Vea, PCC Chef

Source: Demonstrated on KING-5's "Gardening with Ciscoe" show which will air November 17, 2007

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

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.

Post new comment

Login or register to post comments

Login (Why?)