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Cranberry Vinaigrette


1 cup jellied cranberry sauce
2 tablespoon vinegar
1 tablespoon sugar
1/8 tsp cardamom
1/2 cup oil

Put all ingredients, except the oil in a blender. Blend for a few seconds at high speed. Remove the cap in the center of the blender; place lid back on blender. With the blender running, SLOWLY add oil through the hole in the lid.

Makes 1 cup.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.