Cranberry Vinaigrette
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
  1. 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.
Recipe by Paula Deen Magazine at