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Cranberry-Sesame Vinaigrette

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
  • Total Time
    Prep: 20 min. + standing
  • Makes
    2/3 cup


  • 2 cups fresh or frozen cranberries
  • 3 tablespoons tangerine peel strips
  • 2 cups rice vinegar
  • 2 tablespoons crystallized ginger
  • 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


  • 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.

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