Cranberry Apple Orange Vinaigrette Food

CRANBERRY ORANGE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator.

ORANGE CRANBERRY VINAIGRETTE

Steps:

• In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

APPLE-ORANGE CRANBERRY SAUCE

Steps:

• Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice.
• In a small saucepan over high heat, combine the rind and the water and bring to a boil.
• Cook for 10 minutes, then drain and set aside.
• Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones.
• Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves.
• Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
• Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauce boat and pass at the table.

CRANBERRY-ORANGE VINAIGRETTE

Steps:

• Place ingredients in jar with tight-fitting lid; cover with lid.
• Shake until blended.

DRIED CRANBERRY VINAIGRETTE

Steps:

• Combine the cranberry juice and dried cranberries in microwave-safe bowl, cover with plastic wrap, and microwave on high power until hot, about 1 minute.
• Process hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
• With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.
• Makes about 1 1/4 cups.

APPLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In blender place vinaigrette ingredients. Cover and process 15 to 20 seconds until smooth. Pour in container, cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
• In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce lined salad plates.
• Top each salad with cheese and walnuts. Sereve with cranberry vinaigrette.

CRANBERRY, APPLE AND ORANGE RELISH

Steps:

• Trim the stem ends from the oranges & lemon & discard them, then cut the citrus into 2-inch chunks, but be sure to discard the seeds.
• Peel & core the apples & cut them into 2-inch chunks.
• In a food processor, pulse the fruit chinks & cranberries in batches until coarsely chopped, then pour the mixture into a bowl. Stir in sugar to taste. At this point, the relish can be chilled up to 1 week.
• Anytime up to about 1 1/2 hours before serving, stir in the almonds.

CRANBERRY VINAIGRETTE

Steps:

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

CRANBERRY-APPLE CIDER VINAIGRETTE

Steps:

• Whisk all ingredients except oil in medium bowl until blended.
• Add oil gradually, whisking constantly.

CRANBERRY VINAIGRETTE

Steps:

• Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook until the cranberries pop, about 5-10 minutes.
• Remove from the heat and let cool. Transfer to a blender or food processor and pulse until smooth. Add the mustard and orange juice and blend to combine. With the motor running, stream in the oil. Season to taste with salt and pepper.
• Use immediately or store in the refrigerator.
• Serve over a bed of mixed greens, apple and red onion slices, and pecans or walnuts OR over any salad of your choice!
• NOTE: This will last at least a week stored in a tightly sealed container in the refrigerator.
• Makes about 2 cups.