- 3/4 cup orange marmalade
- 6 tablespoons white wine vinegar
- 1 tablespoon finely chopped red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup canola oil
- In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended. Refrigerate, covered, until serving. Whisk again just before serving. Yield: 2 cups.
Originally published as Orange Marmalade Vinaigrette in Taste of Home Christmas Annual Annual 2014
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