Cranberry Vinaigrette

Ingredients

• 1 1/2 cups unsweetened cranberry juice, DIVIDED
• 2 tablespoons dried cranberries, coarsely chopped
• 4 teaspoons olive oil
• 2 teaspoons shallots, finely chopped
• 4 teaspoons orange juice
• 2 teaspoons red wine vinegar (to taste)
• honey, agave nectar or Xylitol Sweetener, TO TASTE
• salt, to taste
• pepper, to taste

Directions

1. 1

   Place 1 1/4 cups of cranberry juice in a sauce pan and bring to a boil.

2. 2

   Continue to boil over high heat until liquid is reduced by half.

3. 3

   Add the dried cranberries to the REMAINING 1/4 cup of cranberry juice and allow them to plump.

4. 4

   Saute` shallots in olive oil until soft, but not brown.

5. 5

   In a blender or food processor, puree the reduction and shallots until smooth.

6. 6

   Place the mixture in a bowl and whisk in remaining ingredients INCLUDING the oil and softened cranberries.

7. 7

   The vinaigrette can be covered and stored in the refrigerator for up to 1 week.