Recipe by Chef Jacquie
–Ingredients for Cranapple Syrup
Quart of apple cider
1 cup fresh cranberries
¾ cup sugar
1/8 cup chopped shallots
–Ingredients for Vinaigrette
1-1/2 ounces apple cider vinegar
3 ounces extra virgin olive oil
4 ounces Cranapple syrup
Salt and pepper to taste
–Directions for Cranapple Syrup
Combine all ingredients in saucepan.
Bring to a boil and then turn the heat down to a simmer.
Reduce until a syrup consistency is achieved.
–Directions for Vinaigrette
In a self-contained jar/bowl add all ingredients.
Cover and refrigerate until ready to use.
This is the perfect salad for autumn and holiday dinners. I combine butter lettuces, fresh spinach leaves, diced apples, cranapple vinaigrette and crumbled Bleu cheese to top it off.