Cooking with Kyle: Cranberry vinaigrette dressing

OKLAHOMA CITY – Christmas is just around the corner, which means that families across the country will be getting together to share a meal.

By request, here is the Cranberry Vinaigrette recipe. It is fantastic with a salad – best with mixed, leafy greens or spinach. Pairs beautifully with apples, nuts, berries and cucumber. Also is a perfect dressing tossed with fresh fruits or melon, and is an outstanding compliment to chicken, turkey or pork. Simple to make – keep some around this season!

1/2 C Cranberries (fresh or frozen)
1/2 C Balsamic vinegar
2 heaping T white sugar
2 t Dijon mustard
1 T minced onion (optional)
2 C vegetable oil
Salt/Pepper to taste (optional)

In a blender, finely chop cranberries. (Add onion if desired) Add Balsamic, Dijon and sugar. Purée. While blending on low-speed, slowly add vegetable oil. Will keep 2 weeks under refrigeration tightly covered. Yield: 20oz or 2.5 Cups.