I know some people hate them, but I love cranberries. I always buy several bags at the end of the season and freeze them for the rest of the year. Inevitably, by the time they’re back in season I still have a bag in the freezer and usually use it to make a few batches of this cranberry vinaigrette. It’s also a natural for Thanksgiving, which is approaching more quickly than I’d like.
Autumn salads are as delicious as their fresh-from-the-garden summer siblings and just as versatile. I used an apple and some pistachios this time, but pears or a combination of those fruits are perfect too, and a shaving of cheddar cheese is not out of the question. Nearly any nut can be added. Walnuts, toasted or not, are especially good and if you’re lucky enough to have walnuts straight from the tree, consider it bliss and call it a day. For some added crunch and color, toss in a few pomegrante seeds.
I’ve tried some cranberry vinaigrettes that I only made once. They used raw cranberries, which made the dressing too much like a cranberry relish. This one uses briefly-cooked berries, giving me a vinaigrette that’s not as puckery and not at all like a relish, as you can see. Some used balsamic vinegar, which gave it a bizarre taste. The apple cider vinegar here is far more harmonious. I ran across this years ago, but I don’t recall where. If only I’d had a crystal ball to foresee the advent of blogging.
Cranberry Vinaigrette
1/4 cup/28g fresh cranberries, rinsed and picked over
1/2 cup apple cider vinegar
2 TB white sugar
1/4 cup/4TB extra-virgin olive oil
salt and pepper to taste
In a 1-quart saucepan, combine the cranberries and cider vinegar and cook over medium heat about 8 – 10 minutes, until the cranberries are softened.
Remove from the heat, add the remaining ingredients and stir well, making sure the sugar dissolves. Allow to cool until just warm.
Transfer to a blender, processor or mini-chop and process until smooth. Refrigerate and serve chilled.
Ella’s note: Instead of sugar, I tried it this time with sucralose, most commonly sold under the brand name Splenda. It’s just fine. As with all dressings, make sure your oil is absolutely fresh. The slightest rancidity will ruin the taste and your salad.
Related posts on From Scratch: Pomegranates
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