Chef Keith Snow creates a delicious cranberry vinaigrette dressing.
1⁄2 Cup (8 tbs)
1 Tablespoon (mailles)
Flax seed oil
1⁄2 Cup (8 tbs) (foods alive)
Red wine vinegar
1⁄4 Cup (4 tbs)
1. In a pan, put the cranberries, add enough water to cover them.
2. Bring the water to a boil, turn the heat off and cover the pan and let it sit for some time.
3. In a blender jar, put in all the ingredients except for the flax seed oil.
4. Turn on the blender and as the cranberries blend keep pouring the flax seed oil, blend until it forms smooth mixture.
Cranberries aren't just Thanksgiving favorite, but all-round-the-year favorite. And when it comes to experimenting with them, the sky is the limit. Chef Keith Snow show how to prepare a lip-smacking good vinaigrette at home using cranberries that would jazz up the flavor of both your vegetarian and non-vegetarian dishes.
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