Summer is officially here and Seafair in the Pacific Northwest is underway! It is so fun!
Joan's Delectable Cranberry Vinaigrette
1/2 c. dried cranberries
1/3 c. apple cider vinegar
2 T. chopped shallots
1 c. grapeseed oil or canola oil
2-3 ice cubes
Freshly ground pepper to taste
Rehydrate cranberries in hot water, if they are dry, until soft. Drain, let cool.
Place the cranberries, vinegar and shallots in a food processor (or blender) and blend until the mixture is pureed.
With the food processor running, slowly add oil in a steady stream. ( This can be done, by pouring the oil into the pusher of your processor, it has a tiny hole that feeds the oil steadily into the bowl) Remove pusher and add one ice cube at a time to the bowl. this will thin the vinaigrette and cool it.
Add salt and pepper to taste. Store in a glass jar for up to 1 week in the refrigerator. Drizzle on salads and vegetables.
|I used Arugula, gorgonzola and toasted pecans in my salad|
~ I have made this vinaigrette using fresh raspberries too! I substitute 1 pint of fresh, ripe raspberries for the cranberries, skip rehydration step, quickly rincing the raspberries instead. Strain the vinaigrette when removing from food processor, to remove seeds.
~ This is a good vinaigrette for the Holiday season, the red color so pretty!
Have a wonderful weekend! Enjoy the sun!