Prep 5 mins
Cook 30 mins
This is so good! Now you know how to use up your leftover cranberry sauce! Adapted from That's My Home! Cook time is marinating time. New England, Mid Atlantic, Canada Eastern European
- 5 tablespoons raspberry vinegar
- 4 tablespoons shallots, finely minced (or scallion)
- 1 pinch brown sugar
- 1⁄4 cup cranberry sauce
- 1⁄4 cup olive oil
- 1⁄3 cup walnut oil
- salt and pepper
- In a small bowl, combine vinegar, shallots(or scallions) and brown sugar; set aside for at least 1/2 hour. In a medium bowl, slowly whisk together cranberry sauce, olive oil, walnut oil and salt and pepper. Add vinegar mixture to cranberry mixture and whisk until combined. Serve over a pretty salad. Enjoy!
- Makes about 3/4 cup vinaigrette.
I never think of cranberry sauce as 'leftover' but rather as 'still-there-&-tasting-good' so this recipe is a great way to include it, especially so if you've made up a special cranberry sauce & are not just using something out of a can! This is A WONDERFUL ADDITION TO ANY SALAD, PLAIN OR FANCY! Thanks much for sharing! [Tagged, made & reviewed for one of my Vegan partners in the Vegetarian/Vegan Recipe Swap 4]