The big day is coming up next week, and to err on the side of caution I bought a bag of cranberries so I wouldn’t be short on Thanksgiving.
And, of course, I immediately wanted to play with them.
But what to do with them was the question. I’ve roasted them and placed them on salads, other than that, I was completely devoid of any ideas.
However, I did have salad on the brain. Which made sense because Jedd and I went to a farm stand this weekend, and got some very late in the season – and very amazing – arugula.
Then it dawned on me that we had purchased some amazing apple cider at the farm stand too.
Why not make a warm vinaigrette with cider and cranberries?
Oh, yeah. The only tricky thing was cooking the cranberries without having them actually implode.
I wanted them to be pretty and whole.
And it took less time than I expected, only about ten minutes.
So, while you have a bag of cranberries in the fridge, give this savory vinaigrette a shot. And, really, try it with arugula if you can, the pepper flavor plays incredibly well with the tart berries.
Warm Fresh Cranberry Vinaigrette
¼ cup olive oil
¼ cup fresh apple cider
1 tablespoon finely diced shallot
1 handful fresh cranberries
½ teaspoon kosher salt
½ teaspoon white pepper
1 teaspoon dijon mustard
Pour the olive oil and cider into a small saucepan. Add the shallot and whisk well. Add the cranberries and gently simmer until cranberries are softened and start to break apart, about 10 minutes.
Whisk in the salt, pepper and dijon. Stir well.
Assemble 2 salads of arugula and blueberries. Pour the vinaigrette over the salad and top with goat cheese to taste.
(Photos by Launie Kettler)