Cranberry Vinaigrette by TheDevineKitchen

Cranberry Vinaigrette

Yield: 1 generous cup

Here’s an EASY, colorful, and delicious vinaigrette recipe to brighten your table over the holidays.  It’s welcomed back at my table year after year. “Toss it” with mesclun greens or arugula, and “top it” with Three-Seed Brittle Recipe in Edition 290 -Dec 2nd, 2021, of Town Crier.  

Ingredients:

2/3 cup frozen cranberries

¼ -inch knob fresh ginger root, peeled (optional)

1/2 cup apple cider vinegar, preferably unfiltered

¼ cup honey, preferably local

1 tablespoon Dijon mustard

1/8 teaspoon sea salt

2/3 cup grapeseed oil

Method:  

1. In a blender or Vitamix, blend berries, ginger, vinegar, honey, and salt. With the blender running, slowly drizzle in oil. Season and adjust to taste.

Variations: 

• Use candied nuts as a substitute for Three-Seed Brittle.

• In a pinch, sprinkle salad with your favorite granola.

• Substitute grapeseed oil with another neutral flavored oil (versus a strong flavored oil like olive oil) such as organic canola oil. A light sunflower oil will work too.