Cranberry Sauce Vinaigrette

Ingredients

• ¼ cup red wine vinegar
• 3 tablespoons balsamic vinegar
• 3 tablespoons cranberry sauce*
• 2 medium cloves fresh garlic, peeled
• ½ teaspoon Italian seasonings
• ⅛ teaspoon freshly cracked black pepper
• 1 pinch sea salt
• 1 teaspoon raw honey
• ¾ cup canola oil**
• 1 tablespoon walnut oil, or your favorite nut oil

Instructions

1. 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.
2. Store in a clean glass container in the refrigerator. Will stay for at least 3 weeks.
3. * I used: Chunky Cranberry Sauce with Ginger and Fresh Pineapple (see recipe.)

** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

This recipe may not be reproduced without the consent of it's author, Karen Sheer.