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Cranberry Champagne Vinaigrette

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Cranberry Champagne Vinaigrette
Cranberries are not naturally sweet, so if the only way you have ever eaten them is in a cranberry sauce you are really missing out. This Cranberry Champagne Vinagrete is so versatile I use it in my Spinach, Pear, and Gorgonzola Salad, Chicken with Savory Cranberry Vinaigrette, and Couscous Stuffed Pork.

1/4 cup fresh cranberries
1/4 cup water
1/2 tablespoon Champagne vinegar
1 tablespoon honey
1/4 teaspoon minced garlic
1/4 teaspoon Dijon mustard
1/2 tablespoon ketchup
3 teaspoons olive oil
1/8 teaspoon lemon juice
  1. In a small saucepan over medium heat, simmer all ingredients until the cranberries begin to pop. It will take about 7-10 minutes.
  2. Using a blender, blend the mixture until smooth. Refrigerate until ready to use.
1 tablespoon: Calories 19, Fat 1.2g, Cholesterol 0mg, Sodium 9mg
Carbohydrates 2.1g, Sugars 1.8g, Protein 0g
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