Cranberry Vinaigrette | PCC Natural Markets

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Cranberry Vinaigrette

Yield: about 2 cups

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.


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


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

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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.

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