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Cranberry-Port Vinaigrette

Cranberry-Port Vinaigrette

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

This recipe goes with Black Pepper-Chèvre Pastries on Mixed Winter Greens With Cranberry-Port Vinaigrette and Candied Pecans

Coastal Living NOVEMBER 2005

  • Yield: Makes 2 cups

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.

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Cranberry-Port Vinaigrette Recipe

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