Cranberry-Sesame Vinaigrette

• 2 cups fresh or frozen cranberries
• 3 tablespoons tangerine peel strips
• 2 cups rice vinegar
• 2 tablespoons crystallized ginger
• 1/2 cup cranberry vinegar
• 2 tablespoons canola oil
• 1 tablespoon sugar
• 1 tablespoon finely chopped crystallized ginger
• 1 tablespoon minced chives
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon pepper

1. Place cranberries and tangerine peel in a food processor; cover and pulse until coarsely chopped. Transfer mixture to a small saucepan. Add the vinegar and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Transfer to sterilized jars. Cover and let stand in a cool, dark place for at least 2 days. Strain mixture; discard solids. Transfer to a sterilized jar. Seal tightly. Store in a cool, dark place or in the refrigerator for up to 3 months.
3. In a small bowl, whisk vinaigrette ingredients. Cover and refrigerate until serving. Reserve remaining cranberry vinegar for another use.

cranberries, peel strips, rice vinegar, ginger, cranberry vinegar, canola oil, sugar, ginger, chives, soy sauce, sesame oil, ground mustard, salt, hot pepper sauce, pepper

Taken from www.tasteofhome.com/recipes/cranberry-sesame-vinaigrette/ (may not work)