Cranberry-Sesame Vinaigrette

Name: Cranberry-Sesame Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2/3 cup.
Ingredients: CRANBERRY VINEGAR:; 2 cups fresh or frozen cranberries; 3 tablespoons tangerine peel strips; 2 cups rice vinegar; 2 tablespoons crystallized ginger; VINAIGRETTE:; 1/2 cup cranberry vinegar; 2 tablespoons canola oil; 1 tablespoon sugar; 1 tablespoon finely chopped crystallized ginger; 1 tablespoon minced chives; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon sesame oil; 1 teaspoon ground mustard; 1/4 teaspoon salt; 1/4 teaspoon hot pepper sauce; 1/8 teaspoon pepper

My husband loves fruity vinaigrettes, and by making our own I can go light on the oil and salt. I use a sesame or nut oil for added richness; a little goes a long way. I also use this recipe for marinades or in fruit salads. —Julie Neves, Sunbury, Pennsylvania

Ingredients

CRANBERRY VINEGAR:
2 cups fresh or frozen cranberries
3 tablespoons tangerine peel strips
2 cups rice vinegar
2 tablespoons crystallized ginger
VINAIGRETTE:
1/2 cup cranberry vinegar
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon finely chopped crystallized ginger
1 tablespoon minced chives
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper

Directions

Place cranberries and tangerine peel in a food processor; cover and pulse until coarsely chopped. Transfer mixture to a small saucepan. Add the vinegar and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Transfer to sterilized jars. Cover and let stand in a cool, dark place for at least 2 days. Strain mixture; discard solids. Transfer to a sterilized jar. Seal tightly. Store in a cool, dark place or in the refrigerator for up to 3 months.
In a small bowl, whisk vinaigrette ingredients. Cover and refrigerate until serving. Reserve remaining cranberry vinegar for another use.