Cranberry Vinaigrette

WiGal's Note:

Like that this has ingredients that I always have on hand. Good on salads with nuts, feta, and apple or pear but might be good for marinating a chicken breast but remember the yield is about 3/4 cup.

• Total Time: 27 mins
• Prep Time: 20 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 2 tablespoons dried cranberries
• 1 1/2 cups unsweetened cranberry juice, DIVIDED
• 1 tablespoon olive oil
• 2 teaspoons onions, finely chopped
• 4 teaspoons orange juice
• 2 teaspoons red wine vinegar (to taste)
• 1 1/2 teaspoons honey, agave nectar or 1 1/2 teaspoons Xylitol Sweetener, TO TASTE
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon pepper, to taste

Directions:

1. Put cranberries into cup with 1/4 cup of cranberry juice and allow them to plump, about 20 minutes.
2. Place 1 1/4 cups of cranberry juice in a sauce pan and bring to a boil.
3. Continue to boil over high heat until liquid is reduced to a half cup, about 10 minutes.
4. Drain cranberries, and throw away the juice.
5. Whisk together the cranberries, reduction and remaining ingredients until smooth. It will be a bit clumpy but add texture to salad.