Best Dried Cranberry Vinaigrette Recipes

Dried Cranberry Vinaigrette image

Provided by ratherbeswimmin

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 10

Steps:

Combine the cranberry juice and dried cranberries in microwave-safe bowl, cover with plastic wrap, and microwave on high power until hot, about 1 minute.
Process hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.
Makes about 1 1/4 cups.

Nutrition Facts : Calories 1504.9, Fat 162.6, SaturatedFat 22.4, Sodium 121.6, Carbohydrate 16.9, Fiber 1.8, Sugar 8.6, Protein 1.3

SEARED HALIBUT WITH ARUGULA, BUTTERNUT SQUASH AND DRIED CRANBERRY VINAIGRETTE image

Yield 2 servings

Number Of Ingredients 11

Ingredients: 2 halibut filets ( Or Mahi Mahi ) (approximately 6-7 ounces each) 1/3 large butternut squash (diced into 1/2" pieces) 2 1/2 oz of arugula
1/3 red onion
shaved or sliced very thin
2 tsp aged sherry vinegar
2/3 oz dried cranberries
1 oz extra virgin olive oil
1/3 tsp of Dijon mustard
4 sage leaves
1/3 tsp of honey
2 tsp chopped chives
Sea salt and pepper

Steps:

1. Make the vinaigrette by mixing the sherry vinegar, Dijon mustard, honey, dried cranberries and 1 oz of extra virgin olive oil 2. Sear the halibut in a hot pan with olive oil 3. Once the halibut is browned on one side, flip the filets, turn down the heat just a bit, and continue until cooked through 4. While the halibut is cooking, in a separate pan sauté the diced butternut squash in butter until golden brown 5. Finish the squash by adding the sage leaves to the sauté pan (make sure the squash is not over cooked and mushy) 6. In a mixing bowl, toss the arugula and onions with the vinaigrette (hold back a portion of the vinaigrette to spoon over the top of the halibut) 7. To plate, place the arugula salad mixture in the center of the plate and top with the halibut filet 8. Dress the top of the fish with a spoonful of the sherry vinaigrette, and then the butternut squash 9. Finish by garnishing with the chives

DRIED CRANBERRY VINAIGRETTE image

Yield 4 servings

Number Of Ingredients 9

1/4 cup cranberry juice
1/4 cup dried cranberries
1/4 cup raspberry vinegar
1 medium shallot, peeled
1 small garlic clove, peeled
2 teaspoons fresh thyme leaves
2 teaspoons Dijon mustard
Salt and ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Combine the cranberry juice and dried cranberries in a microwave-safe bowl, cover with plastic wrap, and microwave on high power until hot, about 1 minute. Process the hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until the shallot and garlic are finely chopped, about 15 seconds. With the blender running, add the oil and continue to process until smooth and emulsified, about 15 seconds.