Cranberry-Cilantro Vinaigrette

 
3/4 cup fresh or frozen cranberries
1/4 cup red raspberry vinegar
2 T. shallots, minced
1 T. garlic, minced
1 t. Dijon mustard
1/3 cup cranberry juice
1/4 cup walnut oil
2 T. maple syrup or brown rice syrup
1/4 t. salt
1/8 t. freshly ground black pepper
1/2 cup safflower oil
1/3 cup freshly chopped cilantro
 

In a blender or food processor, place the cranberries, vinegar, shallots, garlic, and mustard, and pulse a few times to roughly chop. Add the cranberry juice, walnut oil, maple syrup, salt, and pepper, and blend for 1-2 minutes or until very smooth. While the machine is running, drizzle in the olive oil through the feed tube, and continue to blend until well emulsified. Add the chopped cilantro and blend an additional 30 seconds. Taste and add additional salt and pepper, if needed. Transfer the vinaigrette to an airtight container, store in the refrigerator for 1-2 weeks. Shake well before using.

Yield: 2 1/4 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett