Cranberry Vinaigrette

1,459 Ratings

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ByBrad Thomas Parsons

October 2011

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Credit: © Johnny Valiant

Recipe Summary

Yield:

Makes about 1/2 cup

Ingredients

2 tablespoons red wine vinegar
1 tablespoon cranberry juice
1 tablespoon finely chopped dried cranberries
Cranberry-Anise Bitters or Peychaud's bitters" data-unit_family="" data-store_location="" type="checkbox" value="" id="recipe-ingredients-label-463561-0-3">1/2 teaspoonCranberry-Anise Bittersor Peychaud's bitters
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions

Step 1

In a small bowl, whisk the vinegar, cranberry juice, dried cranberries and bitters. Gradually add the olive oil in a thin stream, whisking constantly. Season with salt and pepper.

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Make Ahead

The cranberry vinaigrette can be refrigerated for up to 5 days.

Serve With

A salad of arugula, endives, diced apples, crumbled farmer cheese and toasted pumpkin seeds.

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