Cranberry Vinaigrette

Cranberry Vinaigrette
From the kitchen of Chef Tse

Makes about 3/4 cup

  • 1 cup fresh cranberries
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 6 tablespoons extra virgin olive oil, divided
  • Salt and pepper

In a blender, add cranberries, vinegar, honey, oil, salt and pepper. Blend on high for 30 seconds until dressing is creamy. Keep leftovers in refrigerator up to 5 days.


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