Cranberry Vinaigrette
Author:
Recipe from Lon’s at the Hermosa
Issue:
April, 2008, Page 84
Makes 2 1/2 cups
1/2 cup dried cranberries
1/3 cup apple cider vinegar
1 tablespoon chopped shallot
1 cup canola oil
2 to 3 ice cubes
Kosher salt, to taste
Freshly ground black or white pepper, to taste
|  | Photo By Werner Segarra
| | | 1. Rehydrate cranberries in a cup of hot water until they are soft. Drain in a strainer and let cool.
2. Place cranberries, vinegar and shallot in a blender. Blend until mixture is puréed, about 1 minute.
3. With the blender running on low speed, slowly add oil in a steady stream. Drop one ice cube at a time into the blender to keep the vinaigrette cool and to thin. Add salt and pepper to taste. Store in a glass jar for up to 1 week in the refrigerator. Drizzle on salads or vegetables.
Note: You can make this a raspberry vinaigrette by substituting 1/2 pint of fresh, very ripe raspberries for the cranberries. Skip the rehydration step, quickly rinsing the raspberries instead. To get rid of seeds, strain the vinaigrette when removing it from the blender.
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