Cranberry Vinaigrette

Southern Living
1 1/2 cups


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1/2 cup fresh cranberries
2/3 cup tangerine juice
1/3 cup tarragon vinegar
2 tablespoons Dijon mustard
2 shallots, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup walnut or light olive oil


Bring cranberries and tangerine juice to a boil in a medium saucepan over medium-high heat; boil 5 minutes. Drain cranberries, reserving juice, and set aside. Return juice to saucepan, and boil 5 minutes.

Process juice, vinegar, and next 4 ingredients in a blender until blended. With blender running, add oil in a slow, steady stream. Stir in cranberries.

Created date

October 2003