cranberry vinaigrette

Cranberries are fascinating. No really they are. Wet harvesting is a topic alone worth much discussion. How about the label "Superfruit"? Now that is a heavy burden to bare but the Cranberry delivers the goods in a nutrient dense and somewhat tart manner.

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cranberry vinaigrette

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Cranberries are fascinating. No really they are. Wet harvesting is a topic alone worth much discussion. How about the label "Superfruit"? Now that is a heavy burden to bare but the Cranberry delivers the goods in a nutrient dense and somewhat tart manner.

You don’t need to own a pair of hip waders or have grown up in southern New Jersey to appreciate the versatility of the cranberry. We make all of our vinaigrettes from scratch and aside from a few staples we rotate seasonal items in and out experimenting with what is available. In fact if we have fewer than 4 varieties of vinaigrettes on any given day there will sure to be uproar from our salad bar loyalists. We also have the luxury of having access to aeroponically grown micro greens year-round and this cranberry vinaigrette is fantastic way to show them off and brighten them during winter months.

Cranberry Vinaigrette (yields approximately 100 1oz servings)

Ingredients:

  • 2 cup dried cranberry
  • 2 cup balsamic vinegar
  • ½ cup Dijon
  • ¼ cup light brown sugar
  • ¼ cup lemon juice
  • 3 1/3 cup oil
  • 1 tsp salt

Directions: Simmer the cranberries, vinegar, mustard, and brown sugar until cranberries soften and vinegar reduces by half. Let cool slightly and transfer to a blender. Add salt and the lemon juice and purée until smooth. With the motor running, drizzle in oil until emulsified.