Leftover Cranberry Sauce Vinaigrette
(from Bethany’s recipe box)
Makes about 1 cup
Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time.
WHY THIS RECIPE WORKS:
With a little doctoring, we turned our recipe for Basic Cranberry Sauce into a versatile Cranberry Vinaigrette. The standard back-of-the-bag cranberry sauce recipe was a little soupy. Cranberries contain a lot of water, and cutting down on the additional liquid yields the ideal consistency. We found frozen cranberries worked equally well as fresh, but we needed to increase the cooking time slightly. Leaving the cranberry sauce for our Cranberry Vinaigrette Sauce on the stove for too long left us with a mushy red mash, so it was important to keep a close eye on it as it cooked.
Source: Cook's Country October/November 2009 (CC and CI collection)
Categories: Thanksgiving
Ingredients
- 1 minced shallot
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 cup cranberry sauce, leftover, (see related Basic Cranberry Sauce recipe)
Directions
-
Whisk shallot, mustard, red wine vinegar, and olive oil into leftover cranberry sauce. Season with salt and pepper.