CRANBERRY-SESAME VINAIGRETTE

Cranberry-Sesame Vinaigrette image

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2/3 cup.

Number Of Ingredients 17

CRANBERRY VINEGAR:
2 cups fresh or frozen cranberries
3 tablespoons tangerine peel strips
2 cups rice vinegar
2 tablespoons crystallized ginger
VINAIGRETTE:
1/2 cup cranberry vinegar
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon finely chopped crystallized ginger
1 tablespoon minced chives
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper

Steps:

Place cranberries and tangerine peel in a food processor; cover and pulse until coarsely chopped. Transfer mixture to a small saucepan. Add the vinegar and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Transfer to sterilized jars. Cover and let stand in a cool, dark place for at least 2 days. Strain mixture; discard solids. Transfer to a sterilized jar. Seal tightly. Store in a cool, dark place or in the refrigerator for up to 3 months., In a small bowl, whisk vinaigrette ingredients. Cover and refrigerate until serving. Reserve remaining cranberry vinegar for another use.

Nutrition Facts :