Rating: 5 stars
1459 Ratings
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  • 1,459 Ratings
Brad Thomas Parsons
October 2011

Gallery

© Johnny Valiant

Recipe Summary

Yield:
Makes about 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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