Cranberry Vinaigrette

Name: Cranberry Vinaigrette
Ingredients: ½ cup fresh or frozen cranberries (thawed); ⅔ cup fresh tangerine juice (about 3 tangerines); ⅓ cup tarragon vinegar; 2 tablespoons Dijon mustard; 2 shallots (quartered); ½ teaspoon salt; ½ teaspoon pepper; ½ cup olive oil

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Ingredients

Makes 1⅓ cups / Prep: 15 min., Cook: 11 min.

▢ ½ cup fresh or frozen cranberries thawed
▢ ⅔ cup fresh tangerine juice about 3 tangerines
▢ ⅓ cup tarragon vinegar
▢ 2 tablespoons Dijon mustard
▢ 2 shallots quartered
▢ ½ teaspoon salt
▢ ½ teaspoon pepper
▢ ½ cup olive oil

Instructions

Bring cranberries and tangerine juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and simmer 5 minutes.
Drain cranberries, reserving juice and cranberries; set aside.
Return juice to saucepan, and simmer 5 minutes.
Process juice, vinegar, and next 4 ingredients in a blender until blended.
With blender running, add oil in a slow, steady stream.
Stir in reserved cranberries.

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Course; Dressing / Fruit