Cranberry Sauce Vinaigrette
Use your leftover Cranberry Sauce… you know you’ll have some!
Make a delicious Vinaigrette, perfect for your salad creations after Thanksgiving.
In a food processor or blender add the first 8 ingredients, pulse to combine. Add the canola oil through the feed tube slowly in a slow steady stream until emulsified. Add the one tablespoon of walnut oil, pulse in.
Store in a clean glass container in the refrigerator.
Will stay for at least 3 weeks.
* I used: Chunky Cranberry Sauce with Ginger and Fresh Pineapple (see recipe.)
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.