Cranberry Vinaigrette

This recipe serves:  10

2 1/4 cups cranberry juice
3 tablespoons coarsely chopped sun-dried cranberries or cherries
1 tablespoon finely chopped shallots
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon red wine vinegar (or to taste)
2 teaspoons chopped, fresh dill
honey to taste
salt to taste
freshly ground black pepper
1. Place 2 cups of cranberry juice in a sauce pan and bring to a boil. Continue to boil over high heat until liquid is reduced by half.

2. Separately, add the remaining 1/4 cup of cranberry juice and the sun-dried cranberries and allow them to plump.

3. While juice is reducing, sauté shallots in olive oil until soft but not brown.

4. In a blender or food processor, purée the reduction and shallots until smooth.

5. Place the mixture in a bowl and whisk in remaining ingredients including the oil and softened cranberries.

6. The vinaigrette can be stored, covered, in the refrigerator for up to 1 week.

Serving Size: about 2 tablespoons

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