Cranberry (Or Raspberry) Vinaigrette

Recipe printed in the April 2008 edition of "Phoenix Home & Garden" adapted from Lon's Restaurant at the Hermosa Inn in Phoenix. If you want to make raspberry vinaigrette substitute 1/2 pint ripe raspberries, no reconstituting and strain after blending.

• Ready In: 10 mins
• Serves: 10
• Yields: 2 1/2 cups

Ingredients

• 1⁄2 cup dried cranberries
• 1⁄3 cup apple cider vinegar
• 1  tablespoon  chopped shallot
• 1  cup canola oil
• 2 -3  ice cubes
•  salt and pepper

Directions

1. Add one cup hot water to the cranberries to rehydrate until soft. Drain in a strainer and let cool.
2. Place cranberries, vinegar and shallot in a blender until pureed, about 1 minute.
3. With blender running on low, add oil in a steady stream. Drop one ice cube at a time into the blender to keep the vinaigrette cool and to thin.
4. Add salt and pepper to taste.
5. Drizzle on salads or vegetables.
6. Keeps for one week in the refrigerator.