Cranberry-Port Vinaigrette

recipe

You may substitute 1/2 cup whole-berry cranberry sauce for the Cranberry Compote.

Yield:

Makes 2 cups

Recipe from


Ingredients

Cranberry Compote
1 tablespoon minced shallots
1 tablespoon minced fresh basil
3/4 teaspoon minced fresh tarragon
3/4 teaspoon dry mustard
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup port
2 tablespoons Champagne vinegar
1 tablespoon honey
2 1/2 tablespoons fresh orange juice
1 cup olive oil

Preparation

Prepare Cranberry Compote.

Combine shallots and next 10 ingredients. Gradually whisk in oil. Stir in 1/2 cup Cranberry Compote, reserving remaining compote for another use.

Note:

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note