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Another wonderful use for Cranberries!

Ingredients

2 1/4 cups cranberry juice

3 tablespoons coarsely chopped sun-dried cranberries or cherries

1 tablespoon finely chopped shallots

2 tablespoons olive oil

2 tablespoons fresh orange juice

1 tablespoon red wine vinegar (or to taste)

2 teaspoons chopped, fresh dill

honey to taste

salt to taste

freshly ground black pepper

Directions

Preparation time : 5 minutes
Cooking time : 15 minutes

1. Place 2 cups of cranberry juice in a sauce pan and bring to a boil. Continue to boil over high heat until liquid is reduced by half.

2. Separately, add the remaining 1/4 cup of cranberry juice and the sun-dried cranberries and allow them to plump

3. While juice is reducing, sauté shallots in olive oil until soft but not brown

4. In a blender or food processor, purée the reduction and shallots until smooth.

5. Place the mixture in a bowl and whisk in remaining ingredients including the oil and softened cranberries

6. The vinaigrette can be stored, covered, in the refrigerator for up to 1 week.