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Cranberry Vinaigrette

Yield 6 servings (serving size: 4 teaspoons)
Serve with arugula and goat cheese for a tart, peppery salad. This thick salad dressing is also delicious spread on turkey sandwiches, or with roasted meats such as chicken, pork, and duck.

Ingredients

  • 1 cup cranberry juice
  • 1/2 cup chopped fresh or frozen cranberries, thawed
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons minced chives
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 53
  • caloriesfromfat 39 %
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 1.6 g
  • polyfat 0.2 g
  • protein 0.1 g
  • carbohydrate 8.4 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 52 mg
  • calcium 8 mg

How to Make It

  1. Place juice and cranberries in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Combine cranberry mixture, oil, and remaining ingredients in a small bowl; stir well with a whisk.