Pomegranate Vinaigrette

Pomegranate Vinaigrette

Ingredients:
¾ cup pomegranate juice concentrate
1 tablespoon Dijon mustard
1 small shallot, minced
1 garlic clove, minced
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
¼ cup pure olive oil

Directions:
Pinch of kosher salt
Freshly ground black pepper, to taste
1. Cook the pomegranate juice in a small saucepan over medium-high heat until it
reduces to ½ cup; allow to cool.
2. Combine the pomegranate juice, mustard, shallot, garlic and lemon juice, and oils
in a blender or jar with a tight-fitting lid.
3. Process in the blender at high speed, or shake the jar vigorously, until the
vinaigrette is emulsified.
4. Season with salt and pepper. If storing, shake to re-blend before using.
CRANBERRY SAUCE
PREP TIME: 10 MINUTES | COOK TIME: 45 MINUTES | READY IN: 55
MINUTES
Making cranberry sauce is a simple thing to do. The results, however, are
wonderful on your palate. The tartness and background spice flavor is perfect
against the turkey meat usually served alongside it.
MAKES 12 SERVINGS
2 (1-pound) bags fresh cranberries
1½ cups granulated sugar