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
How to Make It
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.
This is simply outstanding. I put it on a combination of spinach and romaine greens with thin sliced red onion, feta, and toasted pine nuts. Next time some sliced ripe pear will be added too. Will definitely make this throughout fall and winter. Won't hesitate to serve to guests.