This Cranberry Vinaigrette is an easy way to make sure leftover cranberry sauce from Thanksgiving does not go to waste.
Makes about ¾ cup
- ½ cup prepared cranberry sauce
- ¼ cup extra-virgin olive oil
- 2 tablespoons Champagne or white wine vinegar
- 2 teaspoons honey
- ¼ teaspoon salt
- In the container of a blender, pulse together all ingredients until smooth. If desired, strain mixture through a fine-mesh sieve, discarding solids. Cover and refrigerate for up to 3 days.
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