dish
Cranberry Vinaigrette

10
Serves
62
Calories
7
Nutrients
7
Vitamins

Ingredients

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

Cooking Instructions

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

Nutrition Information

Number of Servings: 10
Calories
62
Protein
0 g
Total Carbohydrate
9 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Sugar
9 g
Total Fat
2 g
Saturated Fat
0 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
0 %
Percent Calories from Carbohydrate
60 %
Percent Calories from Fat
40 %
Vitamin A
2 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Vitamin C
22 mg
Vitamin D
0 IU
Folate
1 mcg
Vitamin E
0 IU
Pantothenic Acid
0 mg
Calcium
3 mg
Iron
0 mg
Phosphorus
2 mg
Potassium
25 mg
Sodium
60 mg
Zinc
0 mg