Shelly's Recipe

CRANBERRY VINAIGRETTE

Category: Salad Dressing

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

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. Serves 6

NOTE: Serve with arugula and goat cheese for a tart, peppery salad. This thick dressing is also delicious spread on turkey sandwiches, or with roasted meats such as chicken, pork, and duck.